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Butter, Nuts & Sherry Cookies

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Recipe

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Yield

90 servings

Prep

28 min

Cook

26 min

Ready

60 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup butter, unsalted
at room temperature
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1 ¾ cups powdered sugar
sifted
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3 ⅓ cups all-purpose flour
sifted
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¼ teaspoon salt
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4 tablespoons sherry
dry
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1 cup pecans
toasted and ground, or walnuts
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2 large egg whites
beaten
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1 x pecan halves
as needed, optional
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Ingredients

Amount Measure Ingredient Features
237 ml butter, unsalted
at room temperature
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414 ml powdered sugar
sifted
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789 ml all-purpose flour
sifted
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1.3 ml salt
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6E+1 ml sherry
dry
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237 ml pecans
toasted and ground, or walnuts
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2 large egg whites
beaten
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1 x pecan halves
as needed, optional
* Camera

Directions

Preheat oven to 350℉ (180℃).

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

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

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

Add the ground pecans and stir until incorporated.

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

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

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.

Bake for 25 to 28 minutes.

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

Cool and let cookies sit overnight to ripen and harden.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 5152% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 12mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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