Pecan and Sour Cream Sandies Recipe -

Pecan and Sour Cream Sandies

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"Pecan cookies glazed with lemon."

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Ingredients Edit and Save

Original recipe makes 7 dozen Change Servings


  1. Grind the 1/2 cup pecans in a blender, food processor, or food grinder.
  2. Combine the nuts with the flour and baking powder.
  3. In a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
  4. Add the sugar and beat until fluffy. Add egg, sour cream and vanilla and beat until well mixed.
  5. Stir in the flour, baking powder and the ground nuts.
  6. Divide dough in half. Cover and chill at least 3 hours.
  7. Preheat oven to 375 degrees F.
  8. 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.
  9. Place on an ungreased cookie sheet and bake 7-8 minutes or until done. Remove from sheet and cool on a rack.
  10. 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.
  11. Spread cookies with Lemon Glaze and sprinkle with nuts.
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Reviews More Reviews

Jan 15, 2005

great recipe will use again great for showers!

Jan 04, 2009

These did not turn out well. The flavor was mild/boring, the dough very sticky even after refrigeration and the glaze needed lemon flavoring not just lemon juice. I was very disappointed as they sounded great and I made them for a party.


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  • Calories
  • 115 kcal
  • 6%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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