Pecan And Sour Cream Sandies Recipes

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

SOUR CREAM GLAZED PECANS

Steps:

• Mix together sugar and sour cream in a heavy 2 1/2 quart saucepan.
• Cook over a low heat, stirring constantly, until the mixture reaches 240 degrees (or soft ball stage).
• Remove from heat and stir in vanilla.
• Continue to stir until the mixture begins to cool.
• Add pecans, making sure all of them are coated.
• Place pecans individually on wax paper to cool.

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.

SOUR CREAM AND PECAN SANDIES

Steps:

• 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.