Walnut Butterball Cookies

Tender, buttery cookies with chopped nuts and a blizzard of powdered sugar that melts-in-your-mouth.

I’ve seen them called Italian wedding cookies, Mexican wedding cookies, Russian tea cakes, pecan sandies and butter nuts.

They’re one of the fastest, easiest cookie to make and you can use just about any nut in them – walnuts, pecans and hazelnuts are my favorites.

I grew up on these “snowball” cookies. I can’t remember a Christmas without them . . . the holidays wouldn’t be the same.

I can’t even begin to explain how such an innocuous looking cookie can be so addicting. Eat just one and you’ll be hooked. For life.

We always make double and sometimes even triple batches. They disappear fast.

Everyone loves them.

Walnut Butterball Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

22 minutes

Yield: about 30 cookies

Walnut Butterball Cookies

Tender, buttery cookies with chopped nuts and a blizzard of powdered sugar that melts-in-your-mouth.

Ingredients

8 tablespoons butter, softened

1/3 cup confectioners' sugar, plus more for coating

1 teaspoon vanilla extract

2 cups flour

1 cup chopped walnuts

Instructions

Preheat oven to 350 degrees F. Line a large a baking sheet with parchment paper.
Using an electric mixer cream the butter, sugar and vanilla together on medium speed until well combined.
On low speed mix in the flour and walnuts.
Roll dough into 1-inch balls and place on baking sheet 2 inches apart. Bake 11 - 12 minutes until lightly browned around the edges. Roll them in (or sprinkle generously over top) with confectioners' sugar while still hot and then once again when cooled.
Store in airtight containers up to 1 week.

Notes

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