Sherry Butter Nut Drops

Saw this on Foodnetwork.com and just had to share. You have to let the cookies "ripen"! Makes 90 cookies.

• Ready In: 55 mins
• Yields: 90 COOKIES

Ingredients

• 1 1⁄2 cups unsalted butter, at room temp
• 1 3⁄4 cups  sifted confectioners' sugar
• 3 1⁄3 cups  sifted all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 cup dry sherry
• 1  cup ground pecans
• 2  egg whites, beaten
•  pecan halves (optional)

Directions

1. Preheat oven to 350ºF.
2. Cream the butter and sugar together with an electric mixer until fluffy.
3. In a separate bowl, combine the flour and salt.
4. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour.
5. Stir in the ground pecans.
6. Drop by the teaspoonful onto a cookie sheet, then roll each portion between your palms to make smooth, even balls.
7. Press each one onto the cookie sheet and brush with beaten egg white.
8. 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.
9. Bake in the preheated oven for 25 minutes.
10. Remove from the oven, let cool a few minutes.
11. Remove to wire rack to cool completely.
12. Cool and let cookies sit overnight to ripen.
13. Serve, or store in an airtight container for up to 1 week.