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.
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…