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!)
SHERRY PECAN MELTAWAYS
INGREDIENTS
1 ½ cups butter at room temperature (3 sticks)
1 ¾ cups sifted powdered sugar
3 1/3 cups sifted flour
1 cup finely ground pecans
¼ teaspoon salt
¼ cup dry sherry
½ teaspoon real vanilla extract
½ teaspoon almond extract
1 egg white, beaten with 2 teaspoons water
¼ cup pecan pieces, chopped
LET’S MAKE IT!
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!)
Kathy Shea Mormino
Affectionately known internationally as The Chicken Chick®, Kathy Shea Mormino shares a fun-loving, informative style to raising backyard chickens. …Read on
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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!)
SHERRY PECAN MELTAWAYS
INGREDIENTS
1 ½ cups butter at room temperature (3 sticks)
1 ¾ cups sifted powdered sugar
3 1/3 cups sifted flour
1 cup finely ground pecans
¼ teaspoon salt
¼ cup dry sherry
½ teaspoon real vanilla extract
½ teaspoon almond extract
1 egg white, beaten with 2 teaspoons water
¼ cup pecan pieces, chopped
LET’S MAKE IT!
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!)
You had me at Sherry….
I loooooooove this kind of cookies!
I could eat the whole batch by myself :)
LOL! They're dangerous, Sue.
These sound amazing and I don't blame you for not letting them thaw! :)
I think I just gained 10 lbs just by looking at the picture- these sound yummy!!