place flour in a large bowl, cut in butter until crumbly, stir in sour cream, wrap in plastic warp. and refrigerate for 1 1/2 hours. or until easy to handle.
in a small bowl, beat egg white, and vanilla on medium speed until soft peeks form. fold in pecans.
divide the dough into 4 portions . roll into 12" by 6" rectangle, place on an ungreased baking sheet. spread a fourth of the egg white mixture lengthwise down the center. fold in sides of pastry to meet in the center, repete.
bake at 375 for 18-20 minutes or until lightly browned.combine confectioners sugar, and milk mix well, drizzle over warm pastries.
We instantly fell in love with the adorable Reindeer Gingerbread Cookies we found at TheSweetChick.com. Carole's recipe became our inspiration for our next Pinterest Test Kitchen Challenge. What You'll NeedYour...