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Name: Pecan Cookies Glazed with Lemon
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 c Butter or margarine; 1 ts Vanilla extract; 2 1/4 c All-purpose flour; 3/4 c Sugar; 1/2 c Chopped pecans or pistachio; 1 1/2 ts Baking Powder; 1/3 c Shortening; 1 Egg; 1/3 c Sour cream; 1/2 c Pecans; 1 ds Salt; 1 Egg; 1 tb Lemon juice

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INGREDIENTS

1/2 c Butter or margarine
1 ts Vanilla extract
2 1/4 c All-purpose flour
3/4 c Sugar
1/2 c Chopped pecans or pistachio
1 1/2 ts Baking Powder
1/3 c Shortening
1 Egg
1/3 c Sour cream
1/2 c Pecans
1 ds Salt
1 Egg
1 tb Lemon juice

Servings

INSTRUCTIONS

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 on Nov 29, 1997

NOTES

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Pecan Cookies Glazed with Lemon

1/2 c Butter or margarine
1 ts Vanilla extract
2 1/4 c All-purpose flour
3/4 c Sugar
1/2 c Chopped pecans or pistachio
1 1/2 ts Baking Powder
1/3 c Shortening
1 Egg
1/3 c Sour cream
1/2 c Pecans
1 ds Salt
1 Egg
1 tb Lemon juice

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  <ssparks@mailbox.arn.net> on Nov 29, 1997

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Nutrition

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Serving Size: 1 Serving (1254g)
Recipe Makes: 1 Servings

Calories: 5406
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5406

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