Walnut Butterball Cookies

Copyright ©2016 Deborah M. Zajac. ALL RIGHTS RESERVED

Linda over at fabulousfaresisters posted the recipe for these cookies earlier in the week, and I love this type of cookie so thought I’d try them.

Walnut Butterballs

Linda credited her Mom for the recipe found here, but I’m giving Linda the credit for nudging me to try them and for the recipe. I changed the recipe just a little by adding Confectioners sugar to the dough too.

I love that there are very few ingredients, and the cookies are not too sweet even with the extra sugar in the dough.

Walnut Butterball Cookies

1 cup butter, softened

3/4 cup confectioners sugar

1 tsp. Vanilla

2 cups flour

1 cup walnuts, finely chopped

Extra Confectioner’s sugar for dusting the cookies after baking


Preheat the oven to 375°F. In a large bowl, using a spoon, cream the butter and 3/4 cup of confectioners sugar. Then add the vanilla, flour, and walnuts to the buttercream mixture. Stir until well combined. It will be crumbly. That’s fine!

Next, shape into small balls. Place on an ungreased cookie sheet. ( I lined mine with parchment paper.)

Bake 12 minutes or until bottoms are golden. Roll in confectioner’s sugar while still warm.

(I let the cookies cool on the baking sheet for 5 minutes then rolled them in confectioner’s sugar then finished cooling them on a cooling rack)

Store in an airtight container for a week, or freeze.

FWIW: I used a wooden spoon to mix the dough. I always do. When I was young and learning to bake I heard it keeps the dough from getting tough. Is it true? I don’t know. I’ve used my electric mixer to make other cookie dough, and its paddle is metal and the dough hasn’t been tough.  However, I don’t over work the dough…so that’s probably the key. 🙂 Knowing when to stop mixing. That’s the key!

I’m giving most of this batch away to neighbors and friends. I think they’ll make a lovely little gift for Christmas.

I’ve eaten two already. They’re delicious!

Thank you Linda! ♥

Nikon Df| Nikkor 105mm| Delkin Digital Film| Tripod| PS CC 2017

More to come…


31 thoughts on “Walnut Butterball Cookies

  1. Mom used to make almost an identical recipe but called them “Russian Tea Cakes” with pecans instead of walnuts, Deborah. I used to love eating them “raw!” I may have used them in a post without my Mom’s name for these since my childhood friend, Sandy, would call them “pecan balls.” We would sneak out to her deep freeze and dig in this big container big chunks in the summertime, (frozen didn’t come easy either! 😉 )

    1. I think I’ve had something like those cookies your Mom made and love them too!

      This dough would be safe to eat raw b/c there are no eggs in it! YEAH! I love raw cookie dough!
      What a fun memory you have about sneaking into the freezer for cookie dough. Good times! 🙂

  2. Now come on Deborah, I’m a ‘friend’ and a ‘neighbour’ (when looking at the planet from a distance) so send them over 🙂

  3. My mom made something similar. I’m going to copy this into my “To try” file and try it this year. On the mixer or spoon discussion, I think not over-mixing, from what I’ve read, is the key to tender dough of any sort.


    1. I think you’re right about the over mixing. I hope you try this cookie. They’re so simple and really tasty. I had one with my morning tea and it was so good!
      I took some with me birding today and gave them to friends that I was with and they all liked them which is good! 🙂

  4. These were a favorite around our house when I was growing up. I used to worry that my mom was giving too many away to relatives and friends, but there were always enough left for us. That’s a great cookie photo, too.

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