Butterball Cookie Recipe Without Nuts

These cookies traditionally are made with finely chopped pecans. Once completely cool, if you wish, roll in powdered sugar.

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Bake 10 to 12 minutes or until set but not brown.

Butterball cookie recipe without nuts. Place on greased cookie sheet (or, on parchment) and bake slowly at 325 for 20 minutes, or until golden brown. Mix and mold them into balls, place on cookie sheet and bake. While cookies are baking, place the powdered sugar in a shallow dish.

Mix well butter, powdered sugar, vanilla, and flour. The dough will keep in the freezer for up to three months. Remove from oven and cool slightly on wire cooling racks.

Place on a lined cookie sheet. But you will get the best results using unsalted butter with a high percentage of fat. If you make them about a tablespoon size, you may get less than 5 dozen, but the result will still be the same and they will taste just as good being slightly larger!

Try there first before buying pecans already bagged. Cookie dough with high butter content like the butterball cookies also freezes well. Cream sofft butter, adding sugar gradually.

Butterball cookie recipe {no egg recipe} butterballs. Feel free to also test this recipe with almonds (and almond extract) or walnuts if you have them, too! I like to chop the pecans really finely so that the dough inside is smooth.

Work dough around a cherry to form a balll. Cream together margarine and powdered sugar. Add egg yolks, slowing blending.

2 cups butter (4 sticks) softened, not melted 8 tablespoons of powdered sugar (confectioners sugar) 2 teaspoons vanilla 4 cups flour. They’re sandwiched together with seedless raspberry jam and rolled in. Bake in a preheated oven at 400°f (200°c) for 10 minutes, until done all the way through and just lightly browned.

Place on lined cookie sheets. And yes, you can make these cookies. I like to toast the pecans for about five minutes before using them in this recipe.

Remove from cookie sheet and let cool for about 5 minutes on wire racks. They all follow the basic instructions of: It enhances the flavor of the cookies.

Gradually mix in salt, vanilla and flour. This recipe gets 5 dozen butterball cookies so the balls should be very small, smaller than 1 tablespoon in size. Let cool and roll each ball in confectioners sugar.

Roll into balls and place on ungreased cookie sheet. Roll into 1” balls and place them onto an ungreased cookie sheet. Stir in remaining ingredients until dough is formed.

Shape the dough into logs, wrap them tightly in wax paper, put in freezer bags, and seal. Melt some butter in a pan, add in the flour, sugar, extract, salt, and chopped nuts. To make butter ball cookies without nuts, you can use any butter or even margarine.

This recipe is also an easy one to make with your children. You can place cookies as close together as you can but don’t let them touch. It’s also important to allow the butter to completely soften at room temperature before using.

I make mine about 1 inch across, but you can make them smaller or larger. Use a tablespoon to scoop dough into your hands and roll into 1 in diameter balls. Place onto ungreased cookie sheets.

Cute as a button and with only 3 ingredients in the dough, these butterball cookies are simply irresistible! Bake for 40 minutes then place the pan (with the cookies still on it) on a cooling rack. If you simply need nuts to complete a tasty dessert, stash a bowl of crushed pecans in the corner.

You should be able to get them all on one cookie sheet. Let refrigerated dough come to room temperature until it is soft enough to shape. Bake for about 18 to 20 minutes, or until set (keep an eye on them!).

You can keep the pecans in bigger chunks if you’d like. We might be biased, but decadent chewy chocolate chip cookies and zesty lemon thumbprint cookies belong at any and every dessert spread.

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