Ingredients for 36 servings
3 cups sifted flour
2 egg whites, slightly beaten
1 cup pecans, very finely chopped
1 cup sour cream
1 1/2 cups butter, softened
1/2 cup granulated sugar
1/2 teaspoon cinnamon
Directions
In a small bowl, combine the nuts, cinnamon and sugar, and cinnamon. Set aside.
In a medium-sized bowl, sift the flour. Cut in the butter until the mixture is crumbly, then stir in the sour cream.
Work the dough with your hands or a spoon until it holds together, wrap it in plastic wrap or foil and refrigerate about 6 hours (or overnight).
Divide the dough into 4 equal parts (it will be soft and sticky). Work with one part at a time, leaving the rest refrigerated.
Sprinkle your work surface with flour, then heavily with sugar. Shape the dough into a ball, rolling out to a round a little larger than 8 inches (the dough should be quite thin).
Cut into an 8-inch circle. Refrigerate the scraps.
Brush the circle with the beaten egg white and sprinkle with some of the nut mixture.
Using a pizza cutter or a knife, cut the circle into 8 equal wedges.
Roll each wedge from the wide end, tucking the point underneath. Place 1 inch apart on an ungreased cookie sheet.
Repeat with the remaining dough and dough scraps.
Brush the tops with egg white and sprinkle with the remaining nut mixture.
Bake the cookies in a preheated 400 degrees F oven for about 15-20 minutes (or until light brown).
Remove the cookies to wire racks and let cool. Store in a tightly covered container for up to 2 weeks.
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The passion for experiment in the kitchen. The fooding is the union of preparation techniques of aliments to get the consume of them for the people. In the Fooding Guide you can to find many recipes for all ocassions. Cuisine and culinary for all of us.
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