Sherry Butter Nut Drops

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Cream the butter and sugar together with an electric mixer until fluffy.

3. 3

   In a separate bowl, combine the flour and salt.

4. 4

   Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour.

5. 5

   Stir in the ground pecans.

6. 6

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

7. 7

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

8. 8

   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.

9. 9

   Bake in the preheated oven for 25 minutes.

10. 10

    Remove from the oven, let cool a few minutes and remove to a wire rack to cool completely.

11. 11

    Cool and let cookies sit overnight to ripen.

12. 12

    Serve or store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.