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Nut Butter Balls

Nut Butter Balls

Marcia

Marcia

Rich and buttery. If you don't have almond extract, you can use 2 teaspoons of vanilla in its place. Any type of nuts can be used in place of the walnuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Mix butter or margarine with sugar until creamy. Add salt, almond or vanilla extract, flour, and nuts. Mix WELL.
  2. Chill dough until firm enough to handle.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Using fingers, shape dough into 1 inch balls or crescents. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until light brown. While cookies are still warm, roll in powdered sugar. These keep well.
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Reviews

PRENSES
26

PRENSES

12/31/2003

delicious! we have made them for the last couple holiday seasons. they are a favorite of my whole family. we use vanilla, instead of almond extract. and we roll them in powdered sugar after they have cooled.

Mama Luvs Papa
23

Mama Luvs Papa

12/21/2007

Yes! These are absolutely NUT BUTTER BALLS! I followed the directions exactly. Made 9 dozen (that's 108 cookies, recipe actually made more so don't be afraid to make them a little bigger) for a Cookie Exchange Party for the Holidays. They are just like I remembered as a child. I used the vanilla extract and used less walnuts (finely ground) as a reviewer suggested. RICH with butter ~ DELICIOUS not too sweet ~ THE BEST combination of butter, powdered sugar and walnuts!

V. L. Hartman
17

V. L. Hartman

1/6/2011

I made these with pecans run through my food processor, and they came out DELICIOUSLY. I did roll them once while still warm but also rolled them a second time after they had cooled. This is such a necessary step that I'm amazed it didn't appear in the original recipe; otherwise, your cookies have a bunch of "bled-through" places where the oils work through the confectioner's sugar -- most notably where your fingers touched it when rolling while warm and then placing on whatever you used for a cooling rack. Having made a double batch, I stored them in a plastic one-gallon ice cream tub with a sheet of waxed paper between each layer of cookies. Before setting any cookies on each sheet of waxed paper, I sprinkled more confectioner's sugar on the paper. I also sprinkled the tops of each layer of cookies before placing the next sheet of waxed paper. This seems to be helping them stay fresh, as well as keeping the cookies looking just as good as they taste. I will definitely make this again; I could eat an entire batch all by myself!

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