Butternut Drops Recipe
Summary
Main IngredientMilk Product
Ingredients
1 1/4 cups robin hood presifted all purpose flour
1/2 teaspoon salt
1/2 cup butter or margarine
1/4 cup sugar
1 egg, separated
1/2 teaspoon vanilla
1 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon grated lemon rind
1 teaspoon grated orange rind
1/2 cup chopped nuts candied cherries
Directions
Preheat oven to 325° F.
Measure flour and salt into a bowl.
Mix well.
Cream butter and sugar until light and fluffy, add egg yolk and mix well.
Add vanilla, fruit juice and grated fruit rinds.
Stir in flour mixture.
Blend well.
Drop by level tablespoonfuls into slightly beaten egg white, roll in nuts.
Place on greased cookie sheets.
With thumb make dint in each.
Place 1/2 candied cherry in centre.
Bake at 325° F.
for 20 to 25 minutes.
Yield 3 dozen (1 1/2 inches).
Measure flour and salt into a bowl.
Mix well.
Cream butter and sugar until light and fluffy, add egg yolk and mix well.
Add vanilla, fruit juice and grated fruit rinds.
Stir in flour mixture.
Blend well.
Drop by level tablespoonfuls into slightly beaten egg white, roll in nuts.
Place on greased cookie sheets.
With thumb make dint in each.
Place 1/2 candied cherry in centre.
Bake at 325° F.
for 20 to 25 minutes.
Yield 3 dozen (1 1/2 inches).
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