Pecan and Sour Cream Sandies

Pecan and Sour Cream Sandies

1/2 cup chopped pecans
2 1/4 cups all-purpose flour
1/2 cup butter
1 1/2 teaspoons baking powder
1/3 cup shortening
3/4 cup white sugar
1 egg 1/3 cup sour cream
1 teaspoon vanilla extract
1 egg
1 1/2 cups sifted confectioners’ sugar
1 tablespoon lemon juice
1 pinch salt
1/2 cup chopped pecans

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.

Makes 7 dozen cookies