Butter Nut Drops Food

BUTTER-NUT DROPS

Butter-Nut Drops image

This is from a cookbook issued by the Culinary Arts Institute in 1949, that my mother used as a young bride. I especially thought these cookies were good, though they do take some time. If you can't find Brazil nuts, you could substitute some other variety. Cooking time is for one batch.

Provided by mianbao

Categories Dessert

Time 1h10m

Yield 40 cookies

Number Of Ingredients 11

Ingredients

1/2 cup butter
1/4 cup sugar
1 egg, separated
1/2 teaspoon vanilla
2 tablespoons grated orange zest
1 tablespoon grated lemon, zest of
1/4 teaspoon salt
1 tablespoon lemon juice
1 cup flour, sifted
1/2 cup brazil nut, chopped
20 candied cherries

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 BUTTER NUT DROPS

Sherry Butter Nut Drops image

Provided by Food Network

Categories dessert

Time 55m

Yield 90 cookies

Number Of Ingredients 8

Ingredients

1 1/2 cups unsalted butter, at room temperature
1 3/4 cups sifted confectioners' sugar
3 1/3 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 cup dry sherry
1 cup ground pecans
2 egg whites, beaten
Pecan halves, optional

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.

COCOA DROP COOKIES

Cocoa Drop Cookies image

My mom made these when I was a kid and we all loved them. They're good plain, or with a simple powdered sugar icing on top. They are really great with a cold glass of milk!!

Provided by Doglover61aka Earnh

Categories Drop Cookies

Time 28m

Yield 24 cookies

Number Of Ingredients 9

Ingredients

1/2 cup soft shortening (part butter)
1 cup sugar
1 large egg
3/4 cup buttermilk
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cocoa

Steps:

Mix shortening, sugar and egg.
Stir in the buttermilk and vanilla.
Sift together dry ingredients and stir into buttermilk mixture.
Chill at least 1 hour.
Drop by rounded teaspoons on lightly greased cookie sheet; about 2" apart.
Bake at 400° just until almost no imprint remains when lightly touched.

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