Butter, Nuts and Sherry Cookies

1. 1

   Preheat oven to 350F (180C).

2. 2

   Add the butter and sugar in a bowl with an electric mixer, crean until fluffy and pale.

3. 3

   In another big bowl, whisk together the flour and salt.

4. 4

   Stir in the flour into the butter mixture, alternating with the sherry, ensuring to finish with the flour.

5. 5

   Add the ground pecans and stir until incorporated.

6. 6

   Drop by the teaspoonful onto a cookie sheet and roll each portion between your palms to make smooth balls.

7. 7

   Slightly press each one into the cookie sheet and brush with beaten egg white.

8. 8

   Using a fork, knife or any tool, press your favorite design into the top of each cookie, or press a pecan half, right side up, into each pressed cookie.

9. 9

   Bake for 25 to 28 minutes.

10. 10

    Allow to cool a few minutes and transfer onto a wire rack to cool completely.

11. 11

    Cool and let cookies sit overnight to ripen and harden.

12. 12

    Store in an airtight container for up to 1 week or freeze up to 2 months until ready to use.

* Per serving · 4 servings · Values may vary.

No additional tips available.