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Butternut Drops

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Ingredients
  Sifted all purpose flour 1 1⁄4 Cup (20 tbs) (robin hood)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1 , separated
  Vanilla 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Orange juice 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Grated orange rind 1 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)
  Candied cherries 1⁄2 Cup (8 tbs) (adjust quantity as needed)
Directions

Preheat oven to 325° F.
Measure flour and salt into a bowl.
Mix well.
Cream butter and sugar until light and fluffy, add egg yolk and mix well.
Add vanilla, fruit juice and grated fruit rinds.
Stir in flour mixture.
Blend well.
Drop by level tablespoonfuls into slightly beaten egg white, roll in nuts.
Place on greased cookie sheets.
With thumb make dint in each.
Place 1/2 candied cherry in centre.
Bake at 325° F.
for 20 to 25 minutes.
Yield 3 dozen (1 1/2 inches).

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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