SHERRY LEMON DROP
Steps:
- Combine the sugar and 1/3 cup water in a microwave-safe glass measuring cup. Microwave until steaming, 45 seconds to 1 minute. Stir to dissolve the sugar.
- Stir in the lemon zest and lemon juice, and set aside to cool completely. Strain through a fine-mesh sieve. (The lemon syrup can be made ahead and stored for up to a week in the refrigerator.)
- To serve, fill a pint glass with ice. Add the sherry and 5 tablespoons of the lemon syrup. Shake until well chilled, then strain into cordial glasses. Serve cold.
CHOCOLATE CHERRY DROPS
This a delicious chewy chocolate cookie recipe that my mother gave me years ago. Hope you enjoy it.
Provided by SMCMCNEIL
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 8.7 g, Cholesterol 10.2 mg, Fat 3.4 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 56.1 mg, Sugar 4.2 g
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
SHERRIED BUTTER-NUT DROPS
Make and share this Sherried Butter-Nut Drops recipe from Food.com.
Provided by Maryland Jim
Categories Drop Cookies
Time 40m
Yield 100 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 60.2, Fat 3.6, SaturatedFat 1.8, Cholesterol 7.3, Sodium 30.6, Carbohydrate 5.6, Fiber 0.2, Sugar 2.2, Protein 0.6
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.
SHERRY BUTTER NUT DROPS
Saw this on Foodnetwork.com and just had to share. You have to let the cookies "ripen"! Makes 90 cookies.
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 90 COOKIES
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- 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, then roll each portion between your palms to make smooth, even balls.
- Press each one onto 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.
- Remove to 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.
Nutrition Facts : Calories 64.6, Fat 4, SaturatedFat 2, Cholesterol 8.1, Sodium 8.4, Carbohydrate 6.1, Fiber 0.2, Sugar 2.4, Protein 0.7
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