Recipe courtesy of Steve McDonagh
and
Dan Smith
Sherry Butter Nut Drops
- Level: Easy
- Yield: 90 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 90 servings
- Calories
- 60
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 8
- Sodium
- 8
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
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.