Sherry Butter Nut Drops Food

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.

SHERRY BUTTER NUT DROPS

Steps:

• Preheat oven to 350ºF.
• 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, then roll each portion between your palms to make smooth, even balls.
• Press each one onto 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.
• Remove to 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.

SHERRIED BUTTER-NUT DROPS

Steps:

• Cream together butter and sugar until light and fluffy. Add salt and continue mixing. Add flour alternately with sherry wine, beating well after each addition. Sit in nuts. Drop from teaspoon onto greased baking sheet. Bake in preheated 350 degree oven for 20 to 25 minutes. Allow to cool on rack.