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Sherried Butter-Nut Drops Recipe
|Butter/Margarine||1 1⁄2 Cup (24 tbs)|
|Confectioner' s sugar||1 3⁄4 Cup (28 tbs), sifted|
|Confectioners sugar||1 3⁄4 Cup (28 tbs)|
|All purpose flour||3 1⁄3 Cup (53.33 tbs), sifted|
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Sherry wine||1⁄2 Cup (8 tbs)|
|Pecans||1 Cup (16 tbs), finely-chopped|
|Pecans||1 Cup (16 tbs)|
Calories 897 Calories from Fat 404
% Daily Value*
Total Fat 47 g72.2%
Saturated Fat 19.1 g95.4%
Trans Fat 0 g
Cholesterol 72.6 mg
Sodium 56.2 mg2.3%
Total Carbohydrates 111 g36.9%
Dietary Fiber 4.7 g19%
Sugars 41.7 g
Protein 11 g22.6%
Vitamin A 17.2% Vitamin C 0.48%
Calcium 3.9% Iron 25.2%
*Based on a 2000 Calorie diet
1)In a bowl, beat butter and sugar until light and fluffy.
2)Add salt and beat.
3)Add flour alternately with sherry wine, beating well after each addition.
5)Take a greased baking sheet and drop spoonsful on it.
6)Bake in a moderate oven at 350 degrees for 20 to 25 minutes.
7)Serve the sherried butter drop cookies with tea or coffee.