Recipe - Pecan Cookies Glazed With Lemon

One half cup Pecans
2 One fourth cup Allpurpose flour
One half cup Butter or margarine
1 One half teaspoon Baking powder
1/3 cup Shortening
Three fourths cup White sugar
1 Egg
1/3 cup Sour cream
1 teaspoon Vanilla extract
1 Egg
1 One half cup Sifted confectioners' sugar
1 tablespoon Lemon juice
1 ds Salt
One half cup Chopped pecans or pistachio
nuts

Directions: =A01 Grind the One half cup pecans in a blender, food processor, or
food grinder. =A02 Combine the nuts with the flour and baking powder. =A03
In a separate bowl beat butter and shortening with an electric mixer for 30
seconds. =A04 Add the sugar and beat until fluffy. Add egg, sour cream and
vanilla and beat until well mixed. =A05 Stir in the flour, baking powder
and the ground nuts. =A06 Divide dough in half. Cover and chill at least 3
hours. =A07 Preheat oven to 375 degrees F. =A08 Work half of the dough at a
time. Keep the other half refrigerated. Roll dough to 1/8inch thickness on
a lightly floured surface. Cut with desired cookie cutter. =A09 Place on an
ungreased cookie sheet and bake 78 minutes or until done. Remove from
sheet and cool on a rack. =A010 To make lemon glaze: Beat 1 egg white until
frothy. Add 1 One half cups sifted powdered sugar, 1 tablespoon lemon juice and
a dash of salt. Beat well. =A011 Spread cookies with Lemon Glaze and
sprinkle with nuts. Makes 7 dozen

Posted to BakeryShoppe Digest V1 #422 by Shelley Sparks
ssparks@mailbox.arn.net on Nov 29, 1997