BUTTER NUT TWISTS
My mother has been using this recipe for the last 45 years for special occasions and the holidays. She taught my sister and me how to make the twists so we can carry on the tradition for our families. -Joyce Hallisey, Mt. Gilead, North Carolina
Provided by Taste of Home
Time 45m
Yield 6 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, mix flour, sugar and salt. Cut in butter until crumbly. Add buttermilk, eggs and yeast mixture; stir to form a soft dough. Cover with plastic wrap; refrigerate overnight., Preheat oven to 350°. In another bowl, mix filling ingredients. Punch down dough; divide into three portions. On a sugared surface, roll one portion into a 12x9-in. rectangle. Sprinkle 1/3 cup filling lengthwise down one half of the dough. Fold dough in half over filling, forming a 12x4-1/2-in. rectangle; pat down to press filling into dough. Seal edges., Sprinkle an additional 1/3 cup filling down one half of the folded dough. Fold in half again, forming a 12x2-1/4-in. rectangle. Press to form a 12x4-in. rectangle. Cut into twenty-four 1/2-in. slices. Repeat with remaining dough and additional filling. Twist each slice one time and roll in remaining filling; place 2 in. apart on greased baking sheets., Bake 15-18 minutes or until golden brown. Remove from pans to wire racks; serve warm or at room temperature.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER DROPS
These are very good. My mom used to make them for me after school quite often and now I do the same for my kids. Enjoy!
Provided by Anne L. Maury
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 48
Number Of Ingredients 6
Steps:
- In a saucepan place sugar, cocoa and the milk and stir with a whisk . Take the butter and slice into this mixture over low heat until all is mixed and melted.
- Bring this to a rolling boil and boil for 2 l/2 minutes... I test it by taking a cup of cold water and putting a spoonful of the mixture into the cold water. If it forms a ball it has boiled long enough. If it does not form a ball, it is not done yet. This may take 3 minutes.
- Turn off heat and add the peanut butter. Stir until it is mixed and then with heavy spoon mix in the oats and stir all together and drop by spoonfuls onto waxed paper.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 12.6 g, Cholesterol 5.3 mg, Fat 3.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1.6 g, Sodium 27.4 mg, Sugar 8.8 g
SHERRY BUTTER NUT DROPS
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.
BUTTER-NUT DROPS
This is from a cookbook issued by the Culinary Arts Institute in 1949, that my mother used as a young bride. I especially thought these cookies were good, though they do take some time. If you can't find Brazil nuts, you could substitute some other variety. Cooking time is for one batch.
Provided by mianbao
Categories Dessert
Time 1h10m
Yield 40 cookies
Number Of Ingredients 11
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.
BUTTER NUT BALLS
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream the butter, sugar and egg yolks until light and fluffy. Stir in the vanilla, then the flour, and finally the walnuts.
- Roll dough into walnut sized balls, place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be slightly brown. Cool and roll cookies in confectioners sugar.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 20.5 g, Cholesterol 37.4 mg, Fat 11.4 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 55.6 mg, Sugar 9.3 g
OLD WORLD BUTTER-NUT DROPS
These beautiful little cookies with a decided old-world taste are perfect for Christmas. I got the recipe from my great-aunt who made it for the family Christmas dinner for years before she turned the recipe over to my mother. Candied cherries contribute to the beauty of the cookies and I suppose it is the Brazil nuts that contribute to the taste. All I know is, they are delicious! Chilling time is not included in the preparation time.
Provided by Lorraine of AZ
Categories Dessert
Time 55m
Yield 40 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar well. Add egg yolk and vanilla. Beat well.
- Sift the cake flour and add to the butter mixture along with the juice and grated zest. Mix thoroughly and place in covered bowl. Chill several hours or overnight.
- Preheat oven to 350 degrees.
- Using 1/2 teaspoon of the dough per ball, roll the dough into tiny balls. Dip the balls into slightly beaten egg white, then roll in the ground nuts.
- Place on a greased cooky sheet one inch apart. Press 1/2 of a candied cherry on top of each.
- Bake in preheated oven for 25 minutes or until very lightly browned.
Nutrition Facts : Calories 51.5, Fat 3.6, SaturatedFat 1.8, Cholesterol 11.4, Sodium 18.2, Carbohydrate 4.3, Fiber 0.2, Sugar 1.3, Protein 0.7
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