Sour Cream and Pecan Sandies
- Ready In:
- 3hrs 8mins
- Ingredients:
- 15
- Yields:
-
80 cookies
ingredients
- 1⁄2 cup pecans
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 cup butter or 1/2 cup margarine
- 1⁄3 cup shortening
- 3⁄4 cup sugar
- 1 egg
- 1⁄3 cup sour cream
- 1 teaspoon vanilla extract
-
Frosting
- 1 egg white
- 1 1⁄2 cups sifted powdered sugar
- 1 tablespoon lemon juice
- 1 dash salt
- pecan halves
- chopped pistachio nut
directions
- Grind the 1/2 cup pecans in a food grinder, food processor, or blender. Stir together ground nuts, flour, and baking powder.
- In a large mixer bowl, beat butter or margarine and shortening with electric mixer for 30 seconds. Add sugar; beat till fluffy. Add egg, sour cream, and vanilla; beat well.
- Add Dry ingredients; beat till well combined.
- Divide dough in half; cover and chill the dough at least 3 hours.
- Working with half of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness. Cut with desired cookie cutter, or you can shape dough into 1 inch balls.
- Place on an ungreased cookie sheet. Bake cutout cookies in 375 deg. F. oven for 7 to 8 minutes, or till done. For ball shaped cookies, bake for 10 minutes.
- Remove to a wire rack; cook.
- Make lemon glaze: In a mixer bowl beat 1 egg white till frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice, and a dash of salt. Beat well. Add a few drops of food coloring if desired.
- Spread or drizzle cookies with lemon glaze. Decorate with halved pecans, or chopped or halved pistachio nuts.
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RECIPE SUBMITTED BY
Because of severe allergies and health issues I have been vegan for 7 years. I was vegetarian for 10 years prior, so did not have to make too much of a transition.
I have 2 teenage boys, a wonderful boyfriend, and an adorable mini-dashund puppy.