Sherry Pecan Meltaways

This recipe is one of my Christmas favorites; they’re quick and easy to make, freeze melt in your mouth and freeze beautifully. I must confess that they taste almost as good frozen as they do fresh. (what? I never said patience was one of my virtues!)

1 ½ cups butter at room
temperature (3 sticks)

1 ¾ cups sifted powdered
3 1/3 cups sifted flour
1 cup finely ground pecans
¼ teaspoon salt
¼ cup dry sherry
½ teaspoon real vanilla
½ teaspoon almond extract
1 egg white, beaten with 2
teaspoons water
¼ cup pecan pieces,
Preheat oven to 350°F.
Cream butter and sugar
together until light and fluffy.
In a separate bowl,
combine flour, ground pecans and salt.
In a measuring cup,
combine the sherry and extracts.
Alternately add dry
ingredients and liquid to the butter mixture, ending with the flour mixture and
stir until just mixed. Avoid over-mixing.
Drop by teaspoonful or small
batter scoop onto parchment-lined baking sheet. Flatten cookies a bit with
the bottom of a glass & brush cookie with egg wash. Sprinkle a few chopped
pecans on top.
Bake 25 minutes or until
lightly browned on top.
Cool and let rest
overnight for maximum flavor. (good luck with THAT!)


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Stacie EnnisTheChickenChickKaren WoodLisa SteenbergEsther widgren Recent comment authors

Do try! I'll add the GF recipe if it works out for you, just let me know!

Karen Wood
Karen Wood

Haven't heard of these before. Obviously been missing out. It's been a lot of years since I did the big bunch of christmas baking every year. Am planning to get back into it.

Lisa Steenberg
Lisa Steenberg

I'm wondering if I can make them gluten free. I think I should at least try!!


Bottoms up! (they're so yummy, Esther!)

Esther widgren
Esther widgren

You had me at Sherry….