Great Grandma's Nut Butter Balls

Great Grandma's Nut Butter Balls


"My great grandma's recipe (duh). The combination of confectioners' sugar and cake flour makes them really melt in your mouth. Don't try to double unless you've got a really big mixer!"


30 m servings 86 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
  3. Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.
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  1. 9 Ratings


fabulous! they really do melt in your mouth!

I had a handwritten recipe from my husbands mother for these using finely chopped walnuts. They are his favorite cookie. The first time I went by her directions and wound up with the "nut butt...

The batter is too loose and my cookies spread too much and came out more like nut butter mounds instead of balls. If I make these again, I will add more flour, at least 1/2 cup more and chill t...

Really good cookie! Followed the recipe exactly and was pleasantly surprised with how good they turned out. After creaming the butter and sugar I stirred about a cup of flour in the bowl. Then I...

Of all the recipes I've tried, this one is the best! Everyone loves them, they don't last on the plate very long!!

K. I made these today and the proportions are wrong. They are too sweet. They spread into flat cookies instead of staying balls! I found another recipe that used 1/2 cup powdered sugar and 2 1/4...

This is a good recipe as it is but if you want the cookie to keep its shape i would add 1/2 tsp. Cream of tartar to the batter due to the high fat content.

Made this recipe, the only things I did differently were that I added 1 tsp of salt and used cashews instead of pecans (just personal taste preference). Recipe was easy and I did NOT chill my d...