Italian Butterball Cookies

Italian butterball cookies are soft, buttery, melt in your mouth deliciousness. There are so many different names for this very popular cookie. But we call them butterball cookies in our house. I usually only make these during Christmas time but have been known to have a craving hit during the year.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Finely chop the pecans. You don’t want big chunks in these cookies. Sorry about the ginormous photo of the cutting board. I had help with the pics on this post from my daughter. Cream the butter with 3/4 cup of confectioners sugar. Add the egg, vanilla extract and almond extract. Whisk the flour, baking powder, salt and pecans together in a separate bowl.  Add to the butter mixture and mix just until combined.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart. Bake about 10 minutes, keep an eye on them. You don’t want them to brown.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Allow to cool completely.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Roll in the powdered sugar, shake off extra.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

Enjoy!

5.0 from 1 reviews
Italian Butterball Cookies
 
Prep time
Cook time
Total time
 
Italian butterball cookies are soft, buttery, melt in your mouth deliciousness.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 20-25
Ingredients
  • 1 stick butter - softened
  • 1 egg
  • ¾ cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ - ½ cup confectioners sugar (to coat)
  • 4 oz pecans, finely chopped
Instructions
  1. Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
  2. Chop the nuts, set aside.
  3. Beat together the butter and ¾ cup confectioners sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.
  4. Whisk together the flour, baking powder, salt and chopped pecans in a bowl. Add the dry ingredients to the butter and mix until just incorporated. Scraping down the bowl.
  5. Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
  6. Bake about 10 minutes or until firm.
  7. Watch closely, you don't want them to brown too much on the bottoms.
  8. Remove from cookie sheet to a wire rack and allow to cool completely.
  9. Spread the ¼ cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.

Italian Butterball Cookies - Tender, melt in your mouth deliciousness!

 

Recipe inspired by allrecipes.com

 

Comments

  1. Reply

    Your Italian Butterball Cookies look amazing, we will just love them! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon!
    Miz Helen

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