Walnut Balls

Walnut Balls

Anonymous 0

"This is an old, old recipe that has been in the family for years. The origin is unknown. Recipe uses very little sugar in it and is rolled in superfine sugar to sweeten."

Ingredients {{adjustedServings}} servings 216 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
  3. Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.
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Reviews 34

  1. 37 Ratings


These walnut balls were good, but I will make some slight changes next time. 1) The walnuts should be very, very finely chopped or ground. I will grind. The medium chop I did was not delicate enough for these balls and chunks should not be present. 2) The recipe could use a tablespoon or two more butter. They were too crumbly and became dry after a couple days. Also, don't be fooled by the small amount of sugar called for. When you roll them in sugar, they take on much more sweetness. Stick with the 2 tablespoons.


I have been making these for Christmas since I found them on this site in 2002 and my family and every one loves these. I put the chopped walnuts in the blender and pulse it a few times to get a finer texture. I then use a Tsp to measure the dough to make them a nice smaller size then 1 inch balls the recipe calls for and I get 5 1/2 dozen cookies. The best part is that I can get all of them on one cookie sheet(They don't spread so you can place them close to one another) I bake them for 12 minutes. Beautiful!

Clare's Mom

If you like shortbread and nuts, this will do the trick. I think the recipe needed more vanilla (additional tsp) and maybe an egg yolk. It's elegant and well-presented at parties. And sturdy enough to make a good gift. I wouldn't really call it a cookie in the American aspect. Seems to be of British origin. Goes well with coffee and tea. Do NOT substitute butter for margarine. The flavor of the butter and vanilla are essential to the recipe. Overall, good.