Butter Nut Cookies Recipes

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BUTTER BALL COOKIES



Butter Ball Cookies image

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.

Provided by School Chef

Categories     Dessert

Time 35m

Yield 4 dozen

Number Of Ingredients 7

1 cup butter
2 cups flour
2 teaspoons vanilla
1 1/2 cups walnuts, chopped
1/4 cup sugar
1/2 teaspoon salt
1 cup powdered sugar

Steps:

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

BUTTERNUT SQUASH COOKIES



Butternut Squash Cookies image

This recipe combines two fall favorites - oatmeal cookies and pumpkin - to create a cookie perfect for the chill autumn brings.

Provided by WindlessMeadow

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Time 3h30m

Yield 36

Number Of Ingredients 13

1 butternut squash, halved and seeded
1 ½ cups self-rising flour
1 ½ cups quick-cooking oats
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ cup butter
¼ cup shortening
½ cup white sugar
⅓ cup packed brown sugar
1 egg
2 tablespoons milk
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place butternut squash halves cut-side down on a baking sheet.
  • Roast in the preheated oven until tender when pierced with a fork, 45 to 60 minutes. Let cool, about 15 minutes. Scoop flesh into a large bowl and mash until smooth.
  • Mix flour, oats, cinnamon, ginger, and nutmeg together in a bowl.
  • Beat butter and shortening in a bowl until blended, about 30 seconds. Add white sugar and brown sugar; beat until fluffy. Add mashed squash, egg, milk, and vanilla extract; beat thoroughly until dough is combined. Fold in flour mixture.
  • Chill dough until firm, about 2 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Drop 1-inch scoops of dough onto the baking sheets.
  • Bake in the preheated oven until edges are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool before serving.

Nutrition Facts : Calories 89.3 calories, Carbohydrate 14.4 g, Cholesterol 8.6 mg, Fat 3.2 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 79.4 mg, Sugar 5.5 g

NUTTY BUTTER COOKIES



Nutty Butter Cookies image

In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Yield Makes 24

Number Of Ingredients 10

1 1/2 sticks unsalted butter, softened
1 cup old-fashioned oats
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
Coarse salt
1/3 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1/2 cup nut butter
1/2 cup chopped nuts

Steps:

  • Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
  • Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
  • Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
  • Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
  • Heat oven to 375°F.
  • Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  • Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg

NUT BUTTER BALLS



Nut Butter Balls image

Rich and buttery. If you don't have almond extract, you can use 2 teaspoons of vanilla in its place. Any type of nuts can be used in place of the walnuts.

Provided by Marcia

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 6

1 cup butter, softened
½ cup confectioners' sugar
½ teaspoon salt
1 teaspoon almond extract
2 cups all-purpose flour
1 ½ cups finely chopped walnuts

Steps:

  • Mix butter or margarine with sugar until creamy. Add salt, almond or vanilla extract, flour, and nuts. Mix WELL.
  • Chill dough until firm enough to handle.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Using fingers, shape dough into 1 inch balls or crescents. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until light brown. While cookies are still warm, roll in powdered sugar. These keep well.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 11.4 g, Cholesterol 20.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.3 g, Sodium 103.3 mg, Sugar 2.7 g

BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

These delicate, buttery cookies, which get their crunchy texture from toasted pecans and a sugar coating, practically melt in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 12

Number Of Ingredients 6

3/4 cup pecans
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar, plus more for coating
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour

Steps:

  • Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
  • With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
  • Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
  • Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

BUTTERY NUT COOKIES



Buttery Nut Cookies image

Make these wonderful cookies for the holidays as gifts for friends. Include a recipe copy to be extra popular.-American Dairy Assoc, Stacy Duffy, Chicago, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 9

1 cup butter, softened
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
2-1/4 cups all-purpose flour
1 cup ground pecans
Confectioners' sugar, optional
2 ounces semisweet chocolate, melted, optional

Steps:

  • In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.

Nutrition Facts : Calories 150 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 102mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTERNUTS



Butternuts image

Oh wow... these buttery cookies are so delicious. They're crunchy little balls of yumminess. Sort of remind us of a Mexican cookie (but even better!). The butterscotch chips are a bonus; they add so much flavor. Drizzling with the rum glaze and sprinkling with chopped nuts add an extra pop of flavor. A fantastic cookie for your...

Provided by denise hagar

Categories     Cookies

Time 20m

Number Of Ingredients 12

3/4 c butter, room temperature + 1 Tbsp
1/2 c powdered sugar
1/4 tsp salt
1 3/4 c all-purpose flour
1 pkg package butterscotch chips, 6 oz.
1 c finely chopped pecans
RUM GLAZE
3 c powdered sugar
3 to 4 Tbsp milk or water
1 tsp rum extract
TOPPING
1/2 c chopped pecans

Steps:

  • 1. Cream butter with powdered sugar and salt until light and fluffy.
  • 2. Blend in flour; mix well.
  • 3. Add butterscotch chips and 1 cup finely chopped pecans.
  • 4. Mix well by hand.
  • 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
  • 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
  • 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
  • 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
  • 9. Sprinkle with chopped pecans and allow the glaze to set up.

BUTTER NUT BALLS



Butter Nut Balls image

Butter nut cookies rolled in balls and then rolled in powder sugar.

Provided by Debbie Kinas

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 7

1 cup butter
2 egg yolks
½ cup white sugar
2 ⅔ cups all-purpose flour
1 cup chopped walnuts
1 teaspoon vanilla extract
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream the butter, sugar and egg yolks until light and fluffy. Stir in the vanilla, then the flour, and finally the walnuts.
  • Roll dough into walnut sized balls, place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be slightly brown. Cool and roll cookies in confectioners sugar.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 20.5 g, Cholesterol 37.4 mg, Fat 11.4 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 55.6 mg, Sugar 9.3 g

BUTTER NUT COOKIES



BUTTER NUT COOKIES image

Categories     Nut     Dessert

Yield 3 - 4 dozen

Number Of Ingredients 10

INGREDIENTS:
1 cup butter
1 tablespoon vanilla extract
1 cup packed brown sugar
1 teaspoon salt
1 cup white sugar
1 teaspoon baking soda
3 1/2 cups all-purpose flour
2 eggs
1 cup chopped walnuts

Steps:

  • DIRECTIONS: Cream together butter or margarine, brown sugar, and white sugar. Beat in eggs and vanilla. Mix in flour, salt and baking soda. Roll dough into 2 inch diameter logs. Wrap in waxed paper and freeze. Slice and bake anytime at 325 degrees F (165 degrees C) until light brown.

BUTTER NUT HORN COOKIES



BUTTER NUT HORN COOKIES image

YOU MUST USE BUTTER NOT MARGARINE

Provided by Carol Kostantinovich

Categories     Cookies

Time 15m

Number Of Ingredients 14

1 lb real unsalted butter
3 whole eggs
1/2 tsp salt
2 tsp baking powder
5 c all purpose flour
1/2 c milk, whole
1 Tbsp lemon rind, grated
juice from 1 lemon
ingredients for filling
5 c ground walnuts
1 c granulated sugar
1 c warm milk
1/4 c margarine
1 tsp vanilla extract

Steps:

  • 1. Mix butter into dry ingredients until size of a pead. Beat eggs and Add eggs,milk, and lemon rind.
  • 2. Pinch off a piece of dough and roll in palm of hand. Should be about the size of a walnut You will get about 144 (12 doz)cookies.
  • 3. Cover and refrigerate for at least 2 hours, to harden the butter a little.
  • 4. Remove about 2 dozen dough balls from the refrigerator at a time. Keep the rest in the frig. until ready to roll out and bake.
  • 5. Make nut filling. Put about 1/2 or the ground nuts in a 2-1/2 qt saucepan. Add about 1/2cup sugar and 1/2 cup of milk 1/2 stick margarine and 1/2 teaspoon vanilla. Stir and add more nuts or more milk as needed to form a paste. Heat up on low.
  • 6. Roll a ball of the dough out using powdered sugar instead of flour to coat the rolling pin and board. Preheat oven to 325 degrees.
  • 7. Place a small amount, (the size a a baby's feeding spoon), in the center and roll up dough. don't roll too tightly. Pinch ends to seal, shape like a crescent, and put on cookie sheet, seam side down.
  • 8. Bake 12-15 minutes, or until LIGHTLY BROWNED around the edges. Don't brown too much.
  • 9. Remove cookies from cookie sheet to cool. Sprinkle immediately with powdered sugar, and then again before serving.
  • 10. Some of the filling may run out. Just pinch off. You will learn how thick to make it. If too thin, add more nuts to the filling, if too thick, add more milk, a little at a time.
  • 11. They are a LOT of work, but they are delicious!!!!

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