Pecan and Sour Cream Sandies

Cooking Recipes Catalogue

Pecan cookies glazed with lemon.

INGREDIENTS (for 4 servings):


  • Grind the 1/2 cup pecans in a blender, food processor, or food grinder.
  • Combine the nuts with the flour and baking powder.
  • In a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
  • Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed.
  • Stir in the flour, baking powder and the ground nuts.
  • Divide dough in half. Cover and chill at least 3 hours.
  • Preheat oven to 375 degrees F.
  • Work half of the dough at a time. Keep the other half refrigerated. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter.
  • Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack.
  • To make lemon glaze: Beat 1 egg white until frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. Beat well.
  • Spread cookies with Lemon Glaze and sprinkle with nuts.