Secret Ingredients
- 1 cup pecans, very finely chopped
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 3 cups sifted flour
- 1 1/2 cups butter, softened
- 1 cup sour cream
- 2 egg whites, slightly beasen
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Directions
- Combine nuts, sugar, and cinnamon in a small bowl. Set aside.
- Sift flour in a medium size bowl. Cut in butter until mixture is crumbly. Stir in sour cream.
- Work dough with spoon or hands just until it holds together. Wrap in foil or plastic wrap; refrigerate 6 hours.
- Divide dough into 4 equal parts. Work with one at a time, leaving rest refrigerated. Dough will be soft and sticky.
- Sprinkle work surface with flour, then heavily with sugar. Shape dough into a ball. Roll out to a round a little larger than 8 inches. Dough should be quite thin.
- Cut into an 8-inch circle. Refrigerate scraps.
- Brush circle with beaten egg white. Sprinkle with nut mixture (about 1/3 cup).
- Cut into 8 equal wedges. (I find a pizza cutter works best).
- Roll each wedge from wide end, tucking point underneath. Place 1 inch apart on ungreased cookie sheet.
- Repeat with remaining dough.
- Brush tops with egg white. Sprinkle with remaining nut mixture.
- Form scraps of dough into ball, roll out, cut, and roll as above.
- Bake in preheated 400° oven for 15 to 20 minutes or until light brown.
- Remove cookies to wire racks. Cool. Store in tightly covered container up to 2 weeks.
- Prep time does not include refrigeration time.
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