Sherry Pecan Meltaways

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!)

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

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!)

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This post was shared with: Adorned from Above, Show & Tell @Cheerios & Lattes, SaltTree The Original Farmgirl Friday Blog Hop @Deborah Jean's Dandelion House, Wednesday Extravaganza @Hungry Little Girl,