1/4 cup butter
1/3 cup brown sugar
2 (6 ounce) jars sour cream, divided
1 cup chopped pecans
1/3 cup chopped sunflower seeds
1/3 cup condensed milk
1 cup white sugar for decor (optional)
1/2 cup white sugar for garnish
1 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1/4 cup chopped pecans
1 cup sour cream
1 (8 ounce) can crushed pineapple with juice
1/2 cup butter, softened
1 egg
1 teaspoon vanilla extract
3 tablespoons lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon salt
1 teaspoon vanilla extract
1 egg
1/2 cup lemon zest
1/4 cup almond extract
1 (1 ounce) can fruit preserves for garnish
Preheat oven to 375 degrees F.
In a large bowl, cream together the butter, brown sugar and brown sugar until smooth. Beat in the sour cream. Continue to stir in pecans, sunflower seeds, condensed milk, sugar, lemon zest and lemon zest. Mix flour lightly with a pastry blender on a floured surface to form a uniform crumb.
Combine sour cream, pecans, sugar, lemon zest, lemon zest, lemon zest, lemon zest, salt, vanilla and egg. Drizzle mixture over cookie and filling mixture.
Bake in preheated oven for 45 minutes. Cool slightly before removing from pan. Garnish with pineapple, fruit preserves, pecans and fruit preserves.