Cookies, Christmas butterballs
A recipe for a favorite Christmas cookie in my house growing up. These buttery, sweet and nutty cookies are great with hot cocoa, tea, coffee or milk.
Servings: 2 dozen cookies
Equipment
- 2 baking sheets
- parchment paper
- stand mixer or hand mixer with large bowl
- food processor or nut grinder
- measuring cups, spoons
- Spatula
- bowl, medium
- small paper bag
Ingredients
- 1 cup butter (softened) NOTE: do not use margarine
- ½ cup confectioners' sugar
- 1 tsp vanilla
- 2 ½ cup flour
- ¼ tsp salt (omit if using salted butter)
- ¾ cup nut meal (ground up pecans, walnuts or coconut)
Instructions
- In mixer bowl cream together butter and sugar. Add vanilla and mix until smooth.
- In medium bowl, combine flour, salt and nut meal and use whisk to mix well.
- Carefully add dry ingredients to the creamed ingredients and mix on low until smooth.
- Chill dough in refrigerator for at least 2 hours.
- Preheat oven to 400 ℉
- Roll dough into balls about 1" round.
- Fill baking sheets with cookies.
- Bake for 10-12 minutes and the cookies will be slightly brown.
- Remove cookies from oven and cool on rack.
- Shake cooled cookies in a small bag of confectioners' sugar.
