Italian Butterball Cookies - Guide Recipe
Italian butterball cookies are soft , buttery , melt in your mouth deliciousness. There are so many different names for this very popular cookie. But we call them butterball cookies in our house. I usually only make these during Christmas time but have been known to have a craving hit during the year.
Finely chop the pecans. You don’t want big chunks in these cookies. Sorry about the ginormous photo of the cutting board. I had help with the pics on this post from my daughter. Cream the butter with 3/4 cup of confectioners sugar. Add the egg , vanilla extract , and almond extract. Whisk the flour , baking powder , salt , and pecans together in a separate bowl. Add to the butter mixture and mix just until combined.
Ingredients;
- 1 stick butter - softened
- 1 egg
- 3/4 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 oz pecans , finely chopped
- 1/4 - 1/2 cup confectioners sugar (to coat)
Instructions;
- Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
- Chop the nuts , set aside.
- Beat together the butter and 3/4 cup confectioners sugar with an electric mixer in a large bowl until smooth. Add the egg , vanilla extract , and almond extract.
- Whisk together the flour , baking powder , salt and chopped pecans in a bowl. Add the dry ingredients to the butter and mix until just incorporated. Scraping down the bowl.
- Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
- Bake about 10 minutes or until firm.
- Watch closely , you don't want them to brown too much on the bottoms.
- Remove from cookie sheet to a wire rack and allow to cool completely.
- Spread the 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.
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