Sour Cream and Pecan Sandies

1/2 cup pecans
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup butter or margarine
1/3 cup shortening
3/4 cup sugar
1 egg
1/3 cup sour cream
1 teaspoon vanilla extract

Frosting
1 egg white
1 1/2 cups sifted powdered sugar
1 tablespoon lemon juice
1 dash salt
pecan halves
chopped pistachio nuts

Grind the 1/2 cup pecans in a food grinder, food processor, or blender. Stir together ground nuts, flour, and baking powder.
In a large mixer bowl, beat butter or margarine and shortening with electric mixer for 30 seconds. Add sugar; beat till fluffy. Add egg, sour cream, and vanilla; beat well.
Add Dry ingredients; beat till well combined.
Divide dough in half; cover and chill the dough at least 3 hours.
Working with half of the dough at a time, on a lightly floured surface, roll to 1/8 inch thickness. Cut with desired cookie cutter, or you can shape dough into 1 inch balls.
Place on an ungreased cookie sheet. Bake cutout cookies in 375 deg. F. oven for 7 to 8 minutes, or till done. For ball shaped cookies, bake for 10 minutes.
Remove to a wire rack; cook.
Make lemon glaze: In a mixer bowl beat 1 egg white till frothy. Add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice, and a dash of salt. Beat well. Add a few drops of food coloring if desired.
Spread or drizzle cookies with lemon glaze. Decorate with halved pecans, or chopped or halved pistachio nuts.