Coconut Pecan Sour Cream Cookies Recipes

PECAN AND SOUR CREAM SANDIES

Steps:

• 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.

COCONUT-PECAN COOKIES

Steps:

• Heat a small skillet over medium-low heat. Toast coconut flakes and pecans in batches until lightly browned and fragrant, about 3 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream butter, brown sugar, and white sugar together in a bowl using an electric mixer until light and fluffy. Mix in egg and vanilla extract. Beat to combine.
• Combine flour and baking soda in a bowl. Add to butter mixture and mix until just combined. Stir in toasted pecans and coconut.
• Place scoops of dough on the prepared baking sheet using a 1 1/2-tablespoon spring-hinged scoop.
• Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool on baking sheet for 5 minutes. Carefully remove from baking sheet and transfer to a cooling rack.