Italian Butter Ball Cookies Food

PECAN BUTTERBALL COOKIES

Steps:

• Melt butter in a medium saucepan over medium low heat
• Add in the sugar, flour, vanilla, salt and chopped pecans
• Mix all together to incorporate evenly and remove from heat
• Form small balls out of the dough and place on ungreased baking sheet
• Bake at 325F for 20 minutes, making sure they don't burn
• Remove from sheet and let cool
• Once cooled, roll in confectioners sugar until well coated

ITALIAN BUTTERBALL COOKIES RECIPE

Steps:

• Mix confectionery sugar in a bowl, beat until creamy.
• Add the egg, almond, and vanilla extract and whisk.
• Pour in the sifted flour with salt and baking powder, mix until smooth.
• Form into 1 "balls, place on a baking sheet lined with parchment 2" apart. Bake in an oven preheated to 350F for 10 minutes.
• Cool on a wire rack and sprinkle with confectioner's sugar.

ITALIAN BUTTERBALL COOKIES

Steps:

• Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
• Chop the nuts, set aside.
• In a large bowl cream together the softened butter and 3/4 cup confectioners sugar with an electric mixer until smooth. Add the egg, almond extract, and vanilla extract.
• In a separate bowl whisk together the all-purpose flour, salt, and baking powder. Stir in the chopped pecans. Add the dry ingredients to the butter mixture and mix until just incorporated. Scraping down the bowl as needed.
• Shape the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
• Bake about 10 minutes or until firm. Watch closely, you don't want them to brown too much on the bottoms. Cool on the baking pan for about 5 minutes.
• Remove from cookie sheet to a wire rack and allow to cool completely.
• Place 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.

ITALIAN BUTTERBALL COOKIES

Steps:

• 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.

GINA'S ITALIAN BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.
• Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.
• Fit a large pastry bag with an 864 or 4S tip and fill bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.
• Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

ITALIAN BUTTER COOKIES

Steps:

• Whip butter with mixer.
• Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time.
• Add vanilla.
• Drop cookie batter, by teaspoonfull quantities, on ungreased cookie sheet.
• The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape.
• Bake 15-20 minutes at 350°.
• Remove from pan; sprinkle with a little powdered sugar.