Sherry Butter Nut Drops

Total Time:
55 min
Prep:
30 min
Cook:
25 min

Yield:
90 cookies
Level:
Easy

Ingredients
  • 1 1/2 cups unsalted butter, at room temperature
  • 1 3/4 cups sifted confectioners' sugar
  • 3 1/3 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup dry sherry
  • 1 cup ground pecans
  • 2 egg whites, beaten
  • Pecan halves, optional
Directions
  • Preheat oven to 350 degrees F.

  • Cream the butter and sugar together with an electric mixer until fluffy. In a separate bowl, combine the flour and salt. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour. Stir in the ground pecans.

  • Drop by the teaspoonful onto a cookie sheet and roll each portion between your palms to make smooth, even balls. Press each one into the cookie sheet and brush with beaten egg white. Using a fork, knife or another tool, press a design into the top of each cookie, or press a pecan half, right side up, into each ball or dough. Bake in the preheated oven for 25 minutes. Remove from the oven, let cool a few minutes and remove to a wire rack to cool completely.

  • Cool and let cookies sit overnight to ripen. Serve or store in an airtight container for up to 1 week.


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    This recipe is featured in:

    12 Days of Cookies