Butter Nut Balls Recipes

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NOEL NUT BALLS



Noel Nut Balls image

No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie dough was traditionally made with a touch of bourbon (or orange juice), for extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 7

2 1/4 cups unbleached all-purpose flour, sifted
3/4 cup finely chopped pecans (best if chopped by hand)
1/2 cup sifted confectioners' sugar, plus more for rolling
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons honey
1 teaspoon bourbon or fresh orange juice

Steps:

  • Whisk together flour, pecans, confectioners' sugar, and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture, and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours.
  • Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners' sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week.

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

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

PEANUT BUTTER BALLS



Peanut Butter Balls image

Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 24 balls

Number Of Ingredients 6

1 cup confectioners' sugar
1/2 cup creamy peanut butter (see Cook's Note)
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 ounces bittersweet chocolate, roughly chopped

Steps:

  • Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
  • Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
  • Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.

PEANUT BUTTER BALLS III



Peanut Butter Balls III image

This is another recipe for Peanut Butter balls. This one I got from my 96 year old neighbor, Mrs. Lucille Savage. She still makes them at Christmas and now I do too.

Provided by Nancy Puig

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 5

2 cups creamy peanut butter
½ cup butter
4 cups confectioners' sugar
3 cups crisp rice cereal
2 cups semisweet chocolate chips

Steps:

  • Melt peanut butter and butter in saucepan, over low heat. In large bowl, mix crispy rice cereal and confectioners' sugar well. Pour melted peanut butter and butter over cereal and sugar and blend together thoroughly.
  • Form into 1 inch or smaller balls, spread on cookie sheets, chill till firm in refrigerator (over night is okay).
  • Melt chocolate in double boiler and keep melted while working with balls. A teaspoon is best to use in dipping the balls in chocolate. Dip good and place on cookie sheet. As you dip them place them back on cookie sheet and keep chilled till firm.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 36 g, Cholesterol 10.2 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 7.2 g, Sodium 154.4 mg, Sugar 29.5 g

BUTTER NUT BALL COOKIES



Butter Nut Ball Cookies image

Make and share this Butter Nut Ball Cookies recipe from Food.com.

Provided by RenMyr

Categories     Dessert

Time 1h

Yield 50 serving(s)

Number Of Ingredients 6

1 cup butter
1 cup sugar
2 eggs (separated)
2 3/4 cups sifted cake flour
1 1/2 cups chopped blanched almonds
12 candied cherries

Steps:

  • Cream butter.
  • Add sugar and beat until light and fluffy.
  • Add egg yolks, unbeaten, one at a time, beating well after each addition.
  • Add flour and mix well.
  • Form into balls the size of a walnut.
  • Roll in slightly beaten egg whites.
  • Then roll in chopped almonds.
  • Press 1/4 cherry into center.
  • Grease baking sheet.
  • Bake at 375 degrees for 35 minutes.
  • Smaller cookies can be baked at 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 103.5, Fat 6.2, SaturatedFat 2.6, Cholesterol 18.2, Sodium 30.3, Carbohydrate 10.8, Fiber 0.6, Sugar 4.2, Protein 1.9

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

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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