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.
NO BAKE REINDEER DROPS
Make and share this No Bake Reindeer Drops recipe from Food.com.
Provided by JelsMom
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, milk, butter, & cocoa in a saucepan and cook over medium-high heat until it boils.
- Boil and stir for one minute.
- Add remaining ingredients and stir.
- Quickly spoon cookie size pieces on wax paper and allow to cool.
Nutrition Facts : Calories 174.2, Fat 7.5, SaturatedFat 3.3, Cholesterol 10.9, Sodium 79.2, Carbohydrate 25.1, Fiber 1.5, Sugar 17.3, Protein 3.3
CHOCOLATE SURPRISE DROPS
I usually make alot of melted choclate to dip cookies into. So when I have left over I mix whatever I have. Walla instant candy!! The Kids like helping (EATING) this.
Provided by Rita1652
Categories Candy
Time 5m
Yield 20 drops
Number Of Ingredients 9
Steps:
- Go wild use your imagination!
- Mix whatever you have into melted chocolate.
- Drop by spoonfulls on waxed paper.
- Let harden.
- Eat!
Nutrition Facts :
SHREDDED BUTTERNUT SQUASH WITH BROWN BUTTER, SAGE AND PECANS
Provided by Melissa Clark
Categories quick, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- In a food processor fitted with the grating attachment or on a box cutter, coarsely grate the squash.
- Melt the butter in a very large skillet over medium heat. Cook until the foam subsides and the butter turns a deep, golden brown and starts to smell nutty and rich. Add the shallot and cook, stirring, 2 minutes. Stir in the garlic and ginger for 1 minute. Toss in the squash a handful at a time an and cook, tossing occasionally and scraping up any browned bits in the bottom of the pan, until the squash is just tender, about 10 minutes. Toss in sage, salt and pepper. Sprinkle with nuts and pomegranate seeds (if using) and drizzle very lightly with lemon juice or balsamic vinegar.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 194 milligrams, Sugar 3 grams, TransFat 0 grams
ALMOND BARK CRISPY DROPS
Make and share this Almond Bark Crispy Drops recipe from Food.com.
Provided by Kim D.
Categories Drop Cookies
Time 30m
Yield 3 dozen
Number Of Ingredients 5
Steps:
- In a microwave oven or double boiler, melt the almond bark, stirring frequently until smooth.
- Remove from heat and stir in peanut butter until well blended.
- Fold in peanuts, cereal and mini marshmallows.
- Drop by heaping spoonfuls onto waxed paper lined baking sheets.
- Cool completely before serving.
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