Italian Butterball Cookies18 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 55 min
“These holiday cookies are perfect for people of any age. They are good as a quick snack or dessert. Don't worry, they are not balls of butter. They are smooth, chewy, and delicious cookies. This is an old family recipe that is loved by all. Hopefully you like them too!” - by iluvlax
Original recipe yields 48 cookies
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- 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. Stir together the flour, baking powder, and salt in a bowl and mix into the butter mixture until just incorporated. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
- Bake in the preheated oven until firm, about 10 minutes. Cool on the sheet for 10 minutes before removing to cool completely on a wire rack.
- Spread the 1/4 cup confectioners sugar on a plate; roll the cooled cookies in the confectioners' sugar to coat.
Amount Per Serving (48 total)
- 43 cal
- 2.1 g
- 5.6 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"Love this recipe. They were very easy to make and eveyone at the party thought they were wonderful...." See more"
"Being married to a man, who is 100% Italian, brings about challenges, when trying to find a "true" Italian recipe. I have had these cookies at various family functions, and I have to say that this re..." See morecipe is as close as it gets! My mother-in-law actually thought that I purchased these from a local Italian market! Excellent recipe, and VERY easy to make!"
"I needed to make something for a church social with an Italian theme. These were easy and quick. The look and taste great. I doubled the recipe and used a small disher to measure them out. Use a s..." See moremall shalow bowl to "roll" the tops in the powered surgar. I am looking forward to trying them with lemon juice instead of the almond extract as a variant."
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