![\"\"](\"https:\/\/crossfieldcollection.com\/recipe\/wp-content\/uploads\/2020\/12\/butterballcookies1-300x174.jpg\")
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1 cup butter
\n1\/4 cup powdered sugar
\n1 teaspoon vanilla
\n2 cups sifted flour
\n1 cup finely chopped nuts (almonds, walnuts or pecans)
\nconfectioners sugar to dust or roll balls in when cool<\/p>\n
Cream butter and sugar until light and fluffy. Add flavorings.\u00a0 Stir in flour and chopped nuts and blend well.
\nForm dough into tiny balls and place on an ungreased cookie sheet.
\nBake at 350degrees for about 20 minutes or until bottoms of cookies are golden brown.
\nRoll cookies in confectioners sugar while still slightly warm. Optional dust with confectioners sugar instead of rolling.<\/p>\n
Makes about 6 dozen tiny balls.<\/p>\n
This recipe is also known as Butter Balls<\/strong> and has been in my recipe box since I was first learning how to bake. The size of the balls is actual teaspoon measuring spoon size. If larger balls are made these cookies are more similar to Mexican Wedding Cakes<\/strong>\u00a0 or Italian Cookies<\/strong> but with different chopped nuts.\u00a0 Original recipe called for finely chopped almonds. My recipe did not include an egg so the dough is on the dry side.\u00a0 Similar recipes include an egg and then add flavoring like almond extract. I often add a teaspoon of butter extract flavoring.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" 1 cup butter 1\/4 cup powdered sugar 1 teaspoon vanilla 2 cups sifted flour 1 cup finely chopped nuts (almonds, walnuts or pecans) confectioners sugar to dust or roll balls in when cool Cream butter and sugar until light and fluffy. Add flavorings.\u00a0 Stir in flour and chopped nuts and blend well. Form dough into…<\/p>\n