Butter Nut Drops Recipes

SHERRY BUTTER NUT DROPS

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and sugar together with an electric mixer until fluffy. In a separate bowl, combine the flour and salt. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour. Stir in the ground pecans.
• Drop by the teaspoonful onto a cookie sheet and roll each portion between your palms to make smooth, even balls. Press each one into the cookie sheet and brush with beaten egg white. 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. Bake in the preheated oven for 25 minutes. Remove from the oven, let cool a few minutes and remove to a wire rack to cool completely.
• Cool and let cookies sit overnight to ripen. Serve or store in an airtight container for up to 1 week.

BUTTER-NUT DROPS

Steps:

• Cream butter and sugar well.
• Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
• Stir in lemon juice and flour.
• Cover and chill 3 or more hours.
• Preheat oven to 350F.
• Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
• Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
• Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
• Bake 25 minutes.

SHERRY NUT DROPS

Steps:

• 1. Set oven at 350 degrees. Grease or spray cookie sheets
• 2. Cream together butter and flour until light and fluffy. Add salt and continue beating.
• 3. Add flour alternately with sherry, beating well after each addition.
• 4. Stir in nuts. Drop by teaspoons on cookie sheets. Bake for 25 minutes being careful not to overbrown the cookies. Remove to a cooling rack. Keep in a sealed container. The flavor intensifies after the first day.

BUTTERNUTS

Steps:

• 1. Cream butter with powdered sugar and salt until light and fluffy.
• 2. Blend in flour; mix well.
• 3. Add butterscotch chips and 1 cup finely chopped pecans.
• 4. Mix well by hand.
• 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
• 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
• 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
• 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
• 9. Sprinkle with chopped pecans and allow the glaze to set up.

BUTTER NUT SUNDAES

Steps:

• Preheat oven or toaster oven to 325 degrees F. Place the coconut on a small cookie sheet and spice it up with cloves, allspice and cinnamon. Toast coconut 10 to 12 minutes to deep golden. Cool.
• Chop honey roasted peanuts by hand or in processor. Reserve.
• Remove lid to caramel sauce topping and place in microwave. Microwave the sauce on high 45 seconds to warm it through.
• Fill dessert bowls with butter pecan ice cream and top with caramel sauce, whipped cream, chopped nuts and spiced, toasted coconut.