"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Scandinavian Drops Recipe

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This recipe for Scandinavian Drops, by , is from The Buhler Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Evie Berge
Added: Wednesday, October 24, 2007


1 c. butter (no substitutes)
1/2 c. brown sugar
2 egg yolks
2 c. flour
2 egg whites, slightly beaten
1 c. finely chopped nuts

1/4 c. butter
1 c. powder sugar
1/2 tsp. vanilla
1 T. hot water

Cream butter; add sugar gradually and mix well. Add egg yolks and mix. Blend in flour. Chill dough slightly. Shape into balls using 1 teaspoon dough for each. Dip balls in egg whites and roll in chopped nuts. Make a slight depression in center of each with thumb. Bake on greased cookie sheet in 300 oven for 15 minutes; remove and press down centers again. Bake about 15 minutes more; cool. Fill depression with frosting.

Directions for frosting:
Brown butter lightly; add sugar and vanilla and beat well. Add water gradually to give desired consistency, beating until smooth.

A hint from Barb about making these: make all the balls first; then put egg whites and nuts in plastic dishes and place 8-10 balls in dish and roll them around; that way your fingers don't get sticky and it goes much faster




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