Directions: =A01 Grind the 1/2 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 1/8-inch thickness on a lightly floured surface. Cut with desired cookie cutter. =A09 Place on an ungreased cookie sheet and bake 7-8 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 1/2 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 Bakery-Shoppe Digest V1 #422 by Shelley Sparks
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|Serving Size: 1 Serving (1254g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2601 (48%)|
|Amt Per Serving||% DV|
|Total Fat 289g||385 %|
|Saturated Fat 91.9g||459 %|
|Monounsaturated Fat 120.5g|
|Polyunsanturated Fat 60.5g|
|Cholesterol 675mg||208 %|
|Sodium 4365.8mg||151 %|
|Potassium 932.8mg||25 %|
|Total Carbohydrate 675.3g||199 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 662.1g|
|Protein 48.8g||70 %|
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Calories per serving: 5406
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