Best Butter Ball Cookies Recipes

BUTTER BALL COOKIES

Steps:

• Cream butter,sugar, salt and vanilla.
• Blend in flour and nuts.
• Scoop and roll into balls.
• Bake 325 for 22 to 25 minutes.
• Remove from oven roll into powdered sugar.

SUZANNE'S CHOCOLATE-CHOCOLATE CHIP BUTTER BALL COOKIES

Steps:

• Cream butter and brown sugar.
• Beat in vanilla and eggs.
• Sift together flour,salt and cocoa.
• Stir dry ingredients into creamed mixture,then fold in chocolate chips.
• With damp hands,roll dough from a rounded teaspoon into 1" balls.
• Place on greased baking sheet @ 350F for 20 minutes.

BUTTER BALL COOKIES

Steps:

• 1. Mix like pie crust; add egg, salt, vanilla.
• 2. Stir nutmeats into dough or top each with a half of a pecan.
• 3. Roll into walnut-size balls. Flatten very slightly.
• 4. Bake at 350 degrees for 12-15 minutes. Cool. Roll in powdered sugar. Store in airtight container.

BUTTER NUT BALL COOKIES

Steps:

• Cream butter.
• Add sugar and beat until light and fluffy.
• Add egg yolks, unbeaten, one at a time, beating well after each addition.
• Add flour and mix well.
• Form into balls the size of a walnut.
• Roll in slightly beaten egg whites.
• Then roll in chopped almonds.
• Press 1/4 cherry into center.
• Grease baking sheet.
• Bake at 375 degrees for 35 minutes.
• Smaller cookies can be baked at 25 minutes.
• Enjoy!

BUTTER BALL CHIFFON COOKIES

Steps:

• 1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the pudding mix, water and vanilla. Gradually stir in nuts and chopped candy bars.
• 2. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degree for 12 - 15 minutes, or until lightly browned. Cool for 3 minutes before removing to wire racks.
• 3. This recipe does not use eggs.

BUTTER BALL CHIFFON COOKIES "GIFT IN A JAR"

Steps:

• 1. Layer in order given into a 1 qt mason jar and decorate and label with this Tag
• 2. Butter Ball Chiffon Cookies (No Egg Needed)Makes 5 dozen 1 cup butter (2 sticks) 2 tsp water 1 tsp vanilla extract In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the pudding mix, water and vanilla. Gradually stir in nuts and chopped toffee and chocolate. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 325 degree for 12 - 15 minutes, or until lightly browned. Cool for 3 minutes before removing to wire racks.

ITALIAN BUTTER BALL COOKIES

Steps:

• 1. Preheat 350 degrees. Mix all ingrdients together.Shape into 1 inch balls. Bake 12-15 mins. Bottoms of cookies should be a light brown not dark.While warm roll cookies in a bowl of confectioner sugar twice. Cool on rack. Enjoy!!!!!

CHOCOLATE CHIP PEANUT BUTTER BALL COOKIES

Steps:

• Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar.
• Place on cookie sheet.
• Bake at 350 for 10 minutes, no longer!
• Let cool, if you can--.

BUTTER BALL COOKIES

Steps:

• 1. Preheat oven to 400°. Combine walnuts, flour, and salt in a medium bowl. Mix well and set aside. Beat butter with an electric mixer on medium speed. Gradually add 1⁄4 cup sugar and beat until mixture is fluffy. Beat in vanilla, then reduce speed and add flour mixture, mixing until just combined. 2. Using your hands, shape dough, 1 tbsp. at a time, into small balls, then place about 1" apart on buttered nonstick baking sheets. Bake until cookies are slightly golden, about 10 minutes. Remove cookies from oven and allow to cool for 5-10 minutes. 3. Meanwhile, place remaining 1-2 cups sugar on a large plate. Roll cookies, while still warm, in sugar, then transfer to a wire rack to cool. Once cookies are completely cool, roll them again in sugar.