First & foremost, thank you, to Bill Leff & Wendy Snyder for having me on their show today. They are so nice and fun to talk with! And by the way, thank you to all of you who have reached out to me after listening and or reading my posts. It’s really great to hear from you, and makes me feel like I’m not alone at my computer talking to myself. Haha!
In this post I am sharing my mom’s Butter Ball recipe. Now, I doubt she was the actual creator of this recipe. In fact, I’ll go out on a limb and say I’m 100% certain she was not the creator of this recipe. However, I don’t know where she got it or who created it. I wish I did, just because it’s fun to think that back in the day, mom’s had to rely solely on newspaper, magazines and cookbooks for finding recipes. At any rate, you all may already have a similar recipe like this even, because I’m pretty sure it has been a traditional holiday cookie for a very long time. What I do know for certain is she made these Butter Ball cookies every year at the holidays and eating one last night brought me back to Christmas in the 1970’s, growing up in a household of 8 kids, and just loving this time of year. This cookie, for me anyway, is the stuff that makes the holidays special…and I love that my sisters had the wits to keep my mom’s recipes and share them with me this week. And it made me miss my mom. Ok, I’m getting a little sappy here over a darn cookie! But seriously, where the heck have I been, and why have I not made these for myself EVERY Christmas!?
So here goes:
My mom’s Butter Balls:
1 Cup Butter
1 Cup Sifted confectioner’s sugar, *plus more to roll the cookies in after they come out of the oven
1/2 teaspoon Salt
1 Cup Ground pecans or ground almonds – I use pecans and today’s batch I simply chopped up whole pecans, and they got good reviews, so either nut is fine and chopping or ground is fine too
1 Tablespoon of Vanilla
2 Cups of flour
Directions: Cream butter. Add the cup of sifted sugar & salt, creaming well into the butter. Stir in pecans/almonds and vanilla. Add flour gradually. Mix thoroughly. Shape into 1 inch or so balls, and place them on a cookie sheet (I always line my sheets with parchment). Bake @ 325 for 15-18 minutes. DO NOT BROWN! They will look a little underdone, but don’t worry, the bottoms will have a tint of golden. Remove them from the sheet while they are still warm and roll them in additional confectioner’s sugar. This will create a delicious glaze. Place on a rack to cool. Enjoy!
I’ll be posting more holiday recipes this week too (My “Rose Hill Farm” Fudge recipe, the Gingerbread Cookie Bar w/Cream Cheese Frosting, and the pavlova one…although that one was not my favorite, but you might like it!) Stay tuned.
Thank you so much for reading my blog. And as always…GO BEARS!!!