Walnut Butter Ball Cookies
Walnut Butter Ball Cookies
I have a lot of cookie recipes and with the internet now, the number is endless. Obviously you can't make them all, so there are a few that I simply have to make at Christmas. I start with the favorites and if I have time I make a few more different cookies.
Walnut Butter Ball Cookies is one of those recipes. This is a must at Christmas. They even look like little snow balls, but the taste is so buttery and sweet and like I wrote before, they just melt in your mouth. I double this recipe always. They don't take long to make either, which is another plus with this recipe.
They will be a hit if you are invited to one of those cookie swap parties. They dress up any cookie dish too. You know what they say, "you eat with your eyes". Hope you get a chance to try them, you won't be sorry.
Tips
- To get the powdered sugar all over the cookies, it's a good idea to dust the tray you are going to put the cookies on after they come out of the oven with the 10X sugar and then dust the cookies after they are placed on the tray.
- Always dust the cookies as soon as they come out of the oven and don't be stingy with the 10X sugar.
Photos of Walnut Butter Ball cookies
Please vote
About the Nuts
- You can use pecans if you like or even combine both pecans and walnuts. I have done that before when I had some of both on hand. It's also delicious.
- The nuts can be chopped in your food processor if you have one or blender.
Ingredients
- 2 cups flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 1 cup butter, room temperature
- 2 cups walnuts, finely chopped
- As much is needed 10X sugar
Directions
- Preheat the oven to 325 degrees. In a medium bowl stir together the flour granulated sugar and salt.
- Add the butter and vanilla and blend with a wooden spoon until a soft smooth dough develops.
- Add the ground nuts and mix well with your hands. The dough should be soft but rollable in your hands.
- Shape the dough in 1" balls and place on an ungreased cookie sheet. Bake in a 325 oven for about 25 minutes or until firm and lightly browned on the bottom.
- Transfer to a tray that has been dusted with 10X sugar and dust more all over the cookies.. To me more is better in this case. Make sure they are cool before packing them in an air tight container.
