Butter, Nuts & Sherry Cookies
Submitted by happyzhangbo
Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.
YIELD
90 servingsPREP
28 minCOOK
26 minREADY
60 minThese are the kind of cookies that belong on a silver tray at a proper holiday gathering.
Buttery, crumbly, and laced with ground toasted pecans and a splash of dry sherry that adds a warm, sophisticated note you can’t quite put your finger on.
The dough gets rolled into smooth balls, pressed flat, brushed with egg white for a subtle sheen, and stamped with a decorative pattern or topped with a pecan half.
Here’s the secret: let them sit overnight after baking. They ripen and firm up, developing a delicate snap and deeper flavor.
Pro Tips
- Toast the pecans before grinding to bring out their nutty flavor
- Use dry sherry, not cream sherry; the drier profile keeps these from getting cloyingly sweet
- Press designs gently so the cookies don’t crack; a fork or butter stamp works well
- These freeze beautifully for up to 2 months, making them ideal for holiday prep ahead of time
Ingredients
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.
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