Recipe courtesy of Steve McDonagh and Dan Smith
Save Recipe Print
Sherry Butter Nut Drops
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
90 cookies
Level:
Easy
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
90 cookies
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
More from:

12 Days of Cookies

Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Butter and Jam Thumbprints

Recipe courtesy of Food Network Kitchen

Super Gooey Chocolate Drops

Recipe courtesy of Food Network Kitchen

Super Gooey Chocolate Drops

Recipe courtesy of Food Network Kitchen

Lemon Nut Cookies

Recipe courtesy of Giada De Laurentiis

Peanut Butter Cookies

Recipe courtesy of Food Network Kitchen

Peanut Butter Blossoms

Recipe courtesy of Nancy Fuller

The Neelys' Butter Cookies

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Latest Stories