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The “Barfield” Butterball Cookie Recipe

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This recipe for The “Barfield” Butterball Cookie is from The Keith Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 LB (2 sticks) butter
3/4 cup powdered sugar
1/2 tsp vanilla or almond extract (your preference)
1 3/4 cup flour
1/2 cup chopped nuts (pecan, almond, walnuts etc ) only if you want nuts
Directions:
Directions:
Cream butter until smooth; slowly add in powdered sugar and blend until there are no lumps. Add extract next and then add flour a little at a time. Nuts should be chopped very fine and added last.

If rolling into balls with hands, dough should be chilled for about an hour. If using a scoop, it can be done immediately.

Bake 375⁰ Bake 12 to 14 minutes or until lightly golden.

These cookies freeze beautifully if put into plastic wrap or waxed paper and into a freezable container.

Other variations for decorating are:

Sprinkle with colored sugars for holiday cookies; dip balls into chocolate sprinkles or colored sprinkles, Hershey Kisses or whole pecan halves can be pressed into top; crushed peppermint candy can be added instead of nuts; Gumdrops chopped finely can be mixed in (these are great). Chocolate chips can be melted and cookies dipped in halfway.

 

 

 

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