Total Time
35mins
Prep 10 mins
Cook 25 mins

This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.

Ingredients Nutrition

Directions

  1. Cream butter,sugar, salt and vanilla.
  2. Blend in flour and nuts.
  3. Scoop and roll into balls.
  4. Bake 325 for 22 to 25 minutes.
  5. Remove from oven roll into powdered sugar.

Reviews

Most Helpful

We have made this cookie for years at Christmas time. Try rolling them while they are still fairly hot in the powdered sugar. After they've cooled, roll them again through the powdered sugar. The first coating will melt and stick to the cookie and the second will add a nice finish. Also, the second coating of powdered sugar will help balance the saltiness if you use salted butter. In fact, we always use salted butter. Unsalted butter in this recipe tends to render them extraordinarily bland. And, this should be a 'crumbly' cookie - it is essentially a shortbread cookie. Crumbly in this case is a good thing. They freeze beautifully, too. Just be sure to use freezer bags as opposed to regular bags so they don't pick up other flavors or odors from other foods stored in your freezer.

T B. October 20, 2014

This recipe is as old as the hills, my great granny from Italy made these when I was a kid. I still make them but one tip...pulverize half of the walnuts to a flour like texture but not too long or you will get a solid butter like mass. I use the Magic Bullet for this...just a quick couple seconds. The other half of the walnuts or pecans should also be quite finely chopped. This will ensure the melt factor when you eat them. A double dip in powder sugar will make these much prettier and tastier.

bpd2222 December 26, 2016

For the life of me I don't know why I would try another recipe other than the one I have for Butter Balls. This recipe is awful, they are hard, I am really mad at myself. A true Butter Ball will melt in your mouth. A very light texture. Every time I use a recipe from the Food Network it is a flop, unless it is a professional Chef. Don't waste your time with this recipe.

Carolyn M. December 21, 2016

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