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.
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.
CHOCO-CHERRY NUT DROPS
My brother loved these cookies as a child. (Still does!) Actually they are a variation of the familiar Toll-House Cookies, but the cherries make them Christmas-pretty! This recipe comes from Pillsbury. Remember when they would include a little pamphlet of cookie recipes in bags of flour at Christmas?
Provided by Lorraine of AZ
Categories Dessert
Time 32m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Sift together the flour, baking soda, and salt. Reserve.
- Cream the softened butter. Gradually add the brown and granulated sugars. Blend in the egg and vanilla. Beat well. Add the dry ingredients gradually, blending well.
- Stir in the chocolate morsels, pecans and cherries. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 10 to 12 minutes until golden brown.
Nutrition Facts : Calories 146, Fat 7.8, SaturatedFat 4.2, Cholesterol 19.4, Sodium 108.6, Carbohydrate 18.5, Fiber 0.7, Sugar 11.3, Protein 1.5
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
CHERRY CHOCOLATE NUT BARS RECIPE
Cherry chocolate nut bars are the perfect treat. They have all of the crunch along with sweet and chewy marshmallow textures.
Provided by Kendra Murdock
Categories Dessert
Time 2h
Number Of Ingredients 5
Steps:
- Melt chocolate chips and peanut butter on low in the microwave. Stir well and add the chopped peanuts. Spread half of this mixture in a 9 x 13 inch glass pan sprayed very lightly with non stick cooking spray. Place in fridge to set up.
- Melt marshmallows in the microwave on very low stirring every 20 seconds. When melted and smooth, stir in the frosting.
- Spread this mixture carefully on top of the chocolate layer. Let cool in the fridge.
- Top with remaining chocolate for the last layer. If it has set up a little, just microwave it for about 30 seconds and stir well. Be sure to spread each layer to the edges of the pan.
- Refrigerate until firm. Cut into pieces - about 48.
- Store in refrigerator.
Nutrition Facts : Calories 124 kcal, Carbohydrate 14 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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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