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Butter Balls II

Butter Balls II


Rich, buttery cookies.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet


  1. Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
  2. Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.
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Mmmmmmmmmm!!! Nice texture, soft and sweet buttery cookies that will melt in your mouth. I really liked this cookies, extremely easy and non-time consuming. I divided the dough into two pieces and rolled one batch in coarsely chopped pecans and the other in gourmet white sugar. They looked beautiful, just be careful NOT to handle this cookies until they have completely cooled, or they will crumble in your very hands. Very good recipe, thanks for sharing!!! Moshi


I skipped the nuts and put the dough in the fridge overnight. I rolled the dough into about 30 balls. I rolled half of the balls in sugar that is two different shades of green (light and dark). I rolled the other half in a cinnamon-sugar blend, then rolled them again in red sugar. They look really pretty and have a wonderful, buttery taste. One drawback-they are slightly crumbly-but not so much that you'd be worried about carrying them to someone's house (I wouldn't mail them though).


These were good. I made several different cookies for a Christmas party and wanted to make these for my boss b/c she doesn't eat eggs. She and everyone else loved them. I made them again for Christmas day but used unsalted butter b/c thats what I had. I must say they tasted better with salted butter!