Old World Butter Nut Drops Recipes

Steps:

• Preheat oven to 350 degrees F.
• 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 and roll each portion between your palms to make smooth, even balls. Press each one into 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 and remove to a 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.

Steps:

• Cream butter and sugar well.
• Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
• Stir in lemon juice and flour.
• Cover and chill 3 or more hours.
• Preheat oven to 350F.
• Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
• Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
• Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
• Bake 25 minutes.

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.

Steps:

• Heat oven to 350 degrees. Line one or more baking sheets with parchment. Place flour in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
• Cream butter and brown sugar together by hand or in an electric mixer. Beat in eggs. The mixture will not be smooth. Dissolve the baking soda in 1 tablespoon hot water and stir it in. Stir in the dates and nuts. The batter will be heavy and not easy to mix. Work in the flour mixture, about a third at a time. If your electric mixer has a dough hook, use it for working in the flour.
• Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter. Space them about 1 1/2 inches apart; the cookies will not spread very much. (Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.) Allow to sit at room temperature 30 minutes to 1 hour before baking. Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
• Bake 15 to 20 minutes, until nicely browned. Let cool, then dust with sifted confectioners' sugar. If you plan to freeze some of the cookies, do not dust them with confectioners' sugar; wait until after they thaw.

Steps:

• Combine sweetened condensed milk and dates in a saucepan. Cook over low heat, stirring constantly, until very thick. Stir in nuts.
• Spoon about 1tsp. of filling onto a cracker. Top with another cracker to make a sandwich. Repeat.
• Combine softened cream cheese, powdered sugar and vanilla in a bowl with a mixer, beating until smooth. Add enough milk to make of spreading consistency.
• Spread frosting on top of each cookie.
• Store in an airtight container, or freeze. They are delicious frozen!

Steps:

• Add salt to flour and sift if needed.
• Use a food processor to quickly cut chilled butter and cottage cheese into flour as with making any pastry dough (process until dough forms ball). Two dinner knives will also work well, if a food processor is not available.
• Divide dough into 4 equal parts, form into balls, wrap in plastic wrap and chill overnight or for at least 4 hours.
• Remove chilled dough balls from the refrigerator one at a time and sprinkle with flour.
• Roll each ball into a 8-10 inch circle on a well floured surface.
• Cut circles into 8 wedges (pie slice style).
• Place 1 teaspoons of cooled filling near edge of wide end of wedge, roll up towards small end and form each cookie into a crescent (horn).
• Place folded side down on ungreased cookie sheet.
• Bake in preheated oven (400F) for 15-20 minutes.
• Place on rack to cool and sprinkle immediately with powdered sugar.
• FILLING.
• Place all filling ingredients into heavy saucepan (cast iron preferred).
• While stirring continuously, cook until it forms a thick solid sticky mass.
• Set aside to cool thoroughly before use.