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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Stacie EnnisTheChickenChickKaren WoodLisa SteenbergEsther widgren Recent comment authors
TheChickenChick
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Do try! I'll add the GF recipe if it works out for you, just let me know!

Karen Wood
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Karen Wood

Haven't heard of these before. Obviously been missing out. It's been a lot of years since I did the big bunch of christmas baking every year. Am planning to get back into it.

Lisa Steenberg
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Lisa Steenberg

I'm wondering if I can make them gluten free. I think I should at least try!!

TheChickenChick
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TheChickenChick

Bottoms up! (they're so yummy, Esther!)

Esther widgren
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Esther widgren

You had me at Sherry….