Stellas

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

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

Recipe

• 1 combine nuts, sugar, and cinnamon in a small bowl. set aside.
• 2 sift flour in a medium size bowl. cut in butter until mixture is crumbly. stir in sour cream.
• 3 work dough with spoon or hands just until it holds together. wrap in foil or plastic wrap; refrigerate 6 hours.
• 4 divide dough into 4 equal parts. work with one at a time, leaving rest refrigerated. dough will be soft and sticky.
• 5 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.
• 6 cut into an 8-inch circle. refrigerate scraps.
• 7 brush circle with beaten egg . sprinkle with nut mixture (about 1/3 cup).
• 8 cut into 8 equal wedges. (i find a pizza cutter works best).
• 9 roll each wedge from wide end, tucking point underneath. place 1 inch apart on ungreased cookie sheet.
• 10 repeat with remaining dough.
• 11 brush tops with egg . sprinkle with remaining nut mixture.
• 12 form scraps of dough into ball, roll out, cut, and roll as above.
• 13 bake in preheated 400° oven for 15 to 20 minutes or until light brown.
• 14 remove cookies to wire racks. cool. store in tightly covered container up to 2 weeks.
• 15 prep time does not include refrigeration time.