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Italian Butterball Cookie Recipe

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This recipe for Italian Butterball Cookie is from Food We Love, 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 stick butter (room temperature)
1 egg
3/4 cup confectioners sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup confectioners sugar (to coat)
4 oz Finely Chopped Pecans
Directions:
Directions:
1.Preheat an oven to 350 degrees F (175 degrees C).
2. Grease a baking sheet.
3. Grind the nuts and set aside.
4. Beat together the room temperature 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. (Having the butter room temperature makes beating it easy and smooth)
5. Stir together the flour, baking powder, salt and chopped pecans in a bowl and mix into the butter mixture until just incorporated. (Scrape the bowl bottom with a rubber spatula to be sure you didn’t leave any flour residue.)
6. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
7. Bake in the preheated oven until firm, about 10 minutes.
(On my oven I go 12 minutes – you don’t want them browned on the bottom, but you do want them cooked, so check on them and see how they’re doing at 10 minutes.)
8. Remove from cookie sheet and let them cool completely.
9. Spread the 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20min

 

 

 

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