Butter, Nuts & Sherry Cookies
.
Yield
90 servingsPrep
28 minCook
26 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
at room temperature |
|
| 1 ¾ | cups |
powdered sugar
sifted |
|
| 3 ⅓ | cups |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
sherry
dry |
|
| 1 | cup |
pecans
toasted and ground, or walnuts |
|
| 2 | large |
egg whites
beaten |
|
| 1 | x |
pecan halves
as needed, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
at room temperature |
|
| 414 | ml |
powdered sugar
sifted |
|
| 789 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
sherry
dry |
|
| 237 | ml |
pecans
toasted and ground, or walnuts |
|
| 2 | large |
egg whites
beaten |
|
| 1 | x |
pecan halves
as needed, optional |
*
|
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.
