Butternut Balls Ii Recipes

BUTTERNUT BALLS - A

Butternut Balls - A image

This cookie is more tender than the typical butter cookie because there's powdered sugar in the dough rather than granulated sugar. Try them! The number of cookies depends on how big you make them

Provided by Nana Lee

Categories Dessert

Time 30m

Yield 3 doz?

Number Of Ingredients 7

Ingredients

1 cup butter, softened
3/4 cup sifted powdered sugar (plus extra for rolling)
2 teaspoons vanilla
2 1/3 cups flour
1/4 teaspoon salt
pecan halves
chocolate Hershey chocolate kiss

Steps:

Preheat oven to 400ºF.
In large bowl, combine butter and powdered sugar and mix well.
Add vanilla and beat.
Add dry ingredients and mix until a dough forms.
Form dough around pecan halves or chocolate kiss, enclosing nut or chocolate completely.
Bake on ungreased cookie sheets for 10-12 minutes.
Cookies should not brown.
Immediately drop into a bowl full of powdered sugar and roll to coat.
Let cool on wire racks.
When cool, roll in powdered sugar again.
NOTE: the number of cookies depends on how big you make them.

Nutrition Facts : Calories 1021.1, Fat 62.4, SaturatedFat 39, Cholesterol 162.7, Sodium 632.1, Carbohydrate 104.5, Fiber 2.6, Sugar 30, Protein 10.7

GREAT GRANDMA'S NUT BUTTER BALLS

Great Grandma's Nut Butter Balls image

My great grandma's recipe (duh). The combination of confectioners' sugar and cake flour makes them really melt in your mouth. Don't try to double unless you've got a really big mixer!

Provided by Kit

Categories Desserts Cookies

Time 30m

Yield 48

Number Of Ingredients 6

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups cake flour
1 cup chopped pecans
½ cup confectioners' sugar for rolling

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

Nutrition Facts : Calories 85.5 calories, Carbohydrate 8.6 g, Cholesterol 10.2 mg, Fat 5.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 27.4 mg, Sugar 3.9 g

BUTTER BALLS

Butter Balls image

There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.

Provided by CookingONTheSide

Categories Dessert

Time 2h15m

Yield 100 cookies

Number Of Ingredients 7

Ingredients

1 lb butter, softened, no substitutes
4 cups walnuts or 4 cups pecans, very finely ground
8 tablespoons granulated sugar
4 tablespoons vanilla
1/8 teaspoon almond extract
4 cups flour
powdered sugar

Steps:

Grind walnuts very fine. Set aside.
Cream butter and sugar until light and fluffy.
Add vanilla.
Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
Roll into small balls, approximately 1-inch.
Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
Bake at 250 degrees for 45 minutes.
Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
I also like to roll them in powdered sugar a second time when they are completely cool.

Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 9.8, Sodium 32.7, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 1.3

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