Italian Butterball Cookies

Italian butterball cookies are soft, buttery, melt in your mouth deliciousness. There are so many different names for this very popular cookie. But we call them butterball cookies in our house. I usually only make these during Christmas time but have been known to have a craving hit during the year.

Finely chop the pecans. You don’t want big chunks in these cookies. Sorry about the ginormous photo of the cutting board. I had help with the pics on this post from my daughter. Cream the butter with 3/4 cup of confectioners sugar. Add the egg, vanilla extract, and almond extract. Whisk the flour, baking powder, salt, and pecans together in a separate bowl.  Add to the butter mixture and mix just until combined.

  • 1 stick butter - softened
  • 1 egg
  • 3/4 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 oz pecans, finely chopped
  • 1/4 - 1/2 cup confectioners sugar (to coat)

  1. Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
  2. Chop the nuts, set aside.
  3. Beat together the butter and 3/4 cup confectioners sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.
  4. Whisk together the flour, baking powder, salt and chopped pecans in a bowl. Add the dry ingredients to the butter and mix until just incorporated. Scraping down the bowl.
  5. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
  6. Bake about 10 minutes or until firm.
  7. Watch closely, you don't want them to brown too much on the bottoms.
  8. Remove from cookie sheet to a wire rack and allow to cool completely.
  9. Spread the 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.

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