|All purpose flour||4 Cup (64 tbs)|
|Butter/Margarine||2 Cup (32 tbs), softened|
|Egg yolks||6 , beaten|
|Commercial sour cream||1 Cup (16 tbs)|
|Ground pecans||2 Cup (32 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Egg whites||6 , beaten|
|Freshly squeezed lemon juice||1 Teaspoon|
|Sifted powdered sugar||1 Tablespoon|
To make the filling:
Combine ground pecans, powdered sugar, and beaten egg whites.
Stir in lemon juice: mix well. Keep aside, covered.
Measure flour into large mixing bowl.
Cut in the butter until mixture resembles cornnieal.
Add egg yolks and sour cream; mix until dough is smooth.
Roll into small balls (approximately 1 inch in diameter) in palms of hands.
Place on cookie sheets and chill at least 2 hours.
Place each chilled ball on floured surface and roll paper-thin.
Put a teaspoon of filling on each round of dough.
Roll up like a jelly roll, and curve into horseshoe shapes.
Place cookies on ungreased cookie sheets and bake at 350 ° for about 20 minutes, or until cookies are lightly browned.
Sift powdered sugar over cookies while still warm.