BUTTER BALLS II
Steps:
- 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.
- 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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g
BUTTER BALLS
One of our favorite Christmas cookies. Easy to make.
Provided by nancy palmer
Categories Cookies
Time 25m
Number Of Ingredients 5
Steps:
- 1. Put all ingredients into bowl at one time Mix well form into balls, then bake on greased cookie sheet While still warm roll in powder sugar. Bake at 350 degrees for 10 minutes.
- 2. After baked, while still warm roll again in powdered sugar.
GERMAN BUTTER BALLS
Similar to matzo balls or dumplings, used in soups.
Provided by ~TxCin~ILove2Ck
Categories Main Dish Recipes Dumpling Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together the bread crumbs, eggs, butter, milk, salt, and allspice into a smooth dough. Roll into golf ball-sized pieces.
- Cook by dropping into a boiling soup or broth. Simmer until they float to the top.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 61.6 g, Cholesterol 156 mg, Fat 38.1 g, Fiber 3.7 g, Protein 15.5 g, SaturatedFat 21.8 g, Sodium 1298.4 mg, Sugar 8 g
NUTTER BUTTER BALLS (TRUFFLES)
Nutter Butter Balls (or truffles, if you're feeling classy) have just FIVE simple ingredients. They are no-bake, delicious, and perfect for the holidays!
Provided by Melissa Williams | Persnickety Plates
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Add the Nutter Butters to a food processor and process until a fine crumbs forms. Reserve 1 tablespoon of crumbs for topping, if desired.
- Add in the cream cheese, sugar, and peanut butter and process until combined.
- Use a medium cookie scoop to portion out the mixture and roll into balls. Place them on a parchment lined baking sheet and continue until all of the mixture is in ball form.
- Add the melting wafers to a bowl and melt on 30-second intervals stirring between each addition until smooth.
- Use a spoon and fork to dip each of the balls in the chocolate and gently slide off the fork onto the parchment paper to set.
- After every 4th ball, top the balls with Nutter Butter crumbs, sprinkles or sea salt before the chocolate sets.
- Allow the balls to set at room temperature for about 30 minutes until hardened or place in the fridge for about 10 minutes to speed up the process.
- Store balls in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts : ServingSize 1 g, Calories 88 kcal, Carbohydrate 7 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 60 mg, Fiber 1 g, Sugar 4 g
PEANUT BUTTER BALLS
Peanut butter and chocolate are a perfect pairing--and these sweet and salty peanut butter balls covered in bittersweet chocolate are sure to satisfy your craving. Make sure the balls are chilled and firm before rolling them in the chocolate. It will ensure that they do not fall apart and helps the chocolate set faster. If the chocolate thickens while you are dipping the balls, just pop it back in the microwave for 20 seconds and stir until smooth.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 24 balls
Number Of Ingredients 6
Steps:
- Beat the confectioners' sugar, peanut butter, 2 tablespoons of the butter, vanilla extract and salt in a large bowl with an electric mixer until combined and smooth. Roll the mixture into 24 equal-sized balls (about 1 teaspoon each) and place them on a small baking sheet or tray. Chill in the freezer until firm, about 15 minutes.
- Meanwhile, heat the chocolate and the remaining 2 tablespoons butter in a small microwave-safe bowl in 20 second intervals, stirring between each with a rubber spatula, until melted and smooth.
- Holding with two forks, dip each peanut butter ball into the melted chocolate to evenly coat. Tap off excess chocolate. Place the balls back on the baking sheet. Chill in the refrigerator until the chocolate is firm and set, about 1 hour. Serve chilled. Refrigerate extra balls in an airtight container.
HEALTHY PEANUT BUTTER CRUNCH BALLS
These peanut butter crunch balls are made with only 5 wholesome ingredients. Dates, peanuts, peanut butter and vanilla are processed in a food processor, then stirred in rice crispies for a crunchy treat. Drizzle with unsweetened chocolate or dip them in dark chocolate for a delicious holiday treat. Omit the rice cereal for a non-crunchy peanut butter ball.
Provided by Nourished by Caroline
Time 20m
Number Of Ingredients 6
Steps:
- In a food processor, process the peanuts until they are broken down into fine crumbs.
- Add the dates, peanut butter and vanilla and process until the mixture sticks together when pressed.
- Remove the blade from the food processor and stir in the crispy rice cereal.
- Using the palm of your hands, roll the mixture into 12 balls. Place on a plate or cookie sheet lined with parchment paper and store them in the refrigerator or freezer until you're ready to drizzle with chocolate.
- Melt the chocolate using a double boiler or microwave. Drizzle each ball with chocolate or dip in chocolate. Place again on the parchment paper and freeze or refrigerate until the chocolate has set.
- Keep in an airtight container in the refrigerator or freezer.
PEANUT BUTTER OATMEAL ENERGY BALLS
These no-bake bites taste like a cross between oatmeal raisin and peanut butter cookie dough. I use natural creamy peanut butter (like the kind from Smuckers) and it works really well. (Recipe updated slightly in June 2021 to ensure the best texture.)
Provided by Amy Palanjian
Categories Snack
Time 20m
Number Of Ingredients 6
Steps:
- Place the peanut butter and honey in a heat-proof container (such as a glass measuring cup) and warm for 15-30 seconds in the microwave.
- Add to a medium bowl with the rest of the ingredients.
- Stir thoroughly with a wooden spoon as much as you can. If the dough is at all stiff, mix with clean hands.
- Use a tablespoon-size measuring spoon to portion and roll into balls. Squeeze the batter, then roll it into a ball to help it hold together easily.
- Serve or store in the fridge in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 122 kcal, Sugar 7 g, Sodium 51 mg, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 15 g, Fiber 2 g, Protein 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
PEANUT BUTTER BALLS
Every year around Easter and Christmas while I was growing up I can remember my (ex) stepmother's mom making these "cookies", and everyone used to fight over them. About a year ago I got to craving them again, but she has since passed away. There are a lot of peanut butter ball recipes out there, but none quite like this one. This one uses quick cooking oats (like I remember) instead of just peanut butter or rice krispies, and I, myself, like the oatmeal taste better than the others. This recipe was put together using several different recipes, but I have adjusted the ingredient amounts and directions to my liking. Dipping the balls in chocolate and paraffin wax is up to you, but I think it adds to the flavor. I have sometimes gotten over a hundred balls, depending on how big you roll them, and rolling out the balls is what makes the prep time so long.
Provided by Sweeter than Sugar
Categories Candy
Time 50m
Yield 75-100 balls, 15 serving(s)
Number Of Ingredients 6
Steps:
- In a medium sized bowl combine powdered sugar and oats; mix well.
- In a small saucepan melt together the butter and peanut butter until smooth and well incorporated.
- Add the peanut butter "sauce" to bowl of oatmeal and sugar. Mix together well using a spoon at first, then after "sauce" has cooled slightly use your hands to better mix all ingredients together.
- Roll into balls about an inch in diameter (or whatever size you wish). Lay formed balls on wax paper or foil until all dough has been used.
- After forming balls, melt paraffin wax in a double boiler, then add chocolate chips. Melt and mix together well.
- Place about a handful of peanut butter balls in chocolate wax, being sure to stir in order to coat balls completely. Remove coated balls with a spoon and return to wax paper or foil to cool and dry.
- Enjoy immediately or store in an airtight bowl in the fridge.
Nutrition Facts : Calories 749.6, Fat 48.4, SaturatedFat 15.1, Cholesterol 32.5, Sodium 403.8, Carbohydrate 67.1, Fiber 6.3, Sugar 45.5, Protein 20.9
BUTTER BALLS
There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.
Provided by CookingONTheSide
Categories Dessert
Time 2h15m
Yield 100 cookies
Number Of Ingredients 7
Steps:
- Grind walnuts very fine. Set aside.
- Cream butter and sugar until light and fluffy.
- Add vanilla.
- Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
- Roll into small balls, approximately 1-inch.
- Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
- Bake at 250 degrees for 45 minutes.
- Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
- When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
- I also like to roll them in powdered sugar a second time when they are completely cool.
Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 9.8, Sodium 32.7, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 1.3
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