12 Days of Cookies – Butter Ball Cookies

These cookies are very similar to the Chocolate Chip Snowballs I made on Day 6 of my 12 Days of Cookies, except they have no chocolate chips in them. I found this dough to be way too crumbly to form into balls. I had to add a little over a teaspoon of water to the dough to be able to work with it. These are one of my stepmom’s favorite holiday cookies, so I decided to add it to the 12 Days of Cookies. Again, I made a 1/2 batch and I got 12 cookies.

I took these to work and brought them to my last day of Spanish class (yes, I’m trying to learn Spanish. If anyone knows Spanish and wants to help me practice, let me know!) Our professor told us to bring treats if we wanted. My class only has 5 people in it, so this half batch provided the perfect number of cookies.

Butter Ball Cookies – from Cooks.com – makes 2 dozen1 1/2 c. nuts – I used walnuts
1 c. flour
2 tbsp. sugar
1/2 c. soft butter
1/4 tsp. salt
Powdered sugar

Chop nuts very fine. Put into mixing bowl.

Add all remaining ingredients (I creamed the butter and sugar, then added the rest of the ingredients and stirred by hand). Chill dough 1/2 hour.

Form dough 1 inch into balls. Place 1 inch apart on ungreased cookie sheet. Bake 15-20 minutes or until set (not brown).

Cool and roll in powdered sugar. Makes 2 dozen cookies.

My 12 Days of Cookies:Day 1: Lumberjacks
Day 2: Peppermint Sandies
Day 3: The great Sugar Cookie Debate
Day 4: Fudge
Day 5: Cranberry Orange Cookies
Day 6: Chocolate Chip Snowballs
Day 7: Peppermint Chocolate Cookies
Day 8: Snickerdoodles
Day 9: Candy Cane  & Mint Kiss Cookies
Day 10: Chocolate Peppermint Meringue Cookies

    Pin It

8 Responses to “My Go-To Cream Cheese Frosting”

  1. #
    1
    Lacy Shamblin-Robinson — May 27, 2012 at 11:02 pm

    I am going to try this today on a chocolate layer cake that I found the recipe for on epicurious…. Wish me luck! I will post how it turns out…..

  2. #
    2
    Anonymous — October 25, 2012 at 9:17 pm

    I don’t have an electric mixer. can this be made by hand and get the same consistency? I’m finding mine runny.

  3. #
    3
    Jenna — April 24, 2013 at 8:44 pm

    How long does the frosting keep in the fridge? Can I leave it for two days?

    • beantownbaker — April 25th, 2013 @ 7:44 am

      It will be fine in the fridge for a week or so.

  4. #
    4
    Hadar — May 16, 2013 at 6:03 am

    wil this work with home-made cream cheese? I make my own from sour cream by draining the liquids from it overnight in a cloth…

    • beantownbaker — May 16th, 2013 @ 8:42 am

      While I haven’t tried it myself, I don’t see why it wouldn’t work. I’d love to hear how it turns out for you.

  5. #
    5
    Christine — July 27, 2014 at 3:50 pm

    How do I keep cream cheese frosting from being so runny that the frosted cake has to be kept in the fridge? Are there proportion formulas, e.g., 1 part cream cheese : 1 part butter : 2 parts powdered sugar for a firm frosting?

    )please reply to this email.)

    • beantownbaker — September 2nd, 2014 @ 7:24 pm

      I use this recipe for frosting a cake. If you need to make it more stiff, add more sugar.

Leave a Comment