12 Days of Cookies – Butter Ball Cookies

Tuesday, December 23, 2008

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

Cookies, Dessert, Family Favorites

1 comment »

12 Responses to “Red Velvet Cupcakes & My New Favorite Way to Frost Cupcakes”

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Bridget — February 19, 2009 at 5:22 pm

You chose a great recipe! I’m glad you liked it. Did your friend like the recipe from Smitten Kitchen? I liked that one too, but it was a little more chocolately than I was looking for.
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2

Sara Therese — February 19, 2009 at 5:25 pm

What a cool way to frost! That is so nifty – can’t wait to try. Thanks, Jen!
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Jen — February 19, 2009 at 5:37 pm

Amy said her sister enjoyed them so they seemed to be well received. I wanted something bright red and without a ton of food coloring. Those are the main reasons I chose the recipe I did. Then I saw your comparison post while the cupcakes were in the oven, I saw your post and it reassured my choice!
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4

kathleen & tom — February 19, 2009 at 5:45 pm

Ooooooh brown sugar cream cheese frosting! I’m intrigued.

Those look great!
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kathleen & tom — February 19, 2009 at 5:45 pm

Ooooooh brown sugar cream cheese frosting! I’m intrigued.

Those look great!
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6

Cathy — February 19, 2009 at 6:38 pm

this looks great! I’ll have to try this to bring to work because my CWs only eat CMR’s red velvet cake!
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Colleen — February 20, 2009 at 2:05 pm

Ooh that frosting technique looks amazing! Give you most frosting to eat, too!
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Sheila60526 — February 20, 2009 at 2:52 pm

That gives me an idea! What if I put something else in the cone? Maybe a melted chocolate or something. Hmmm have to think about that. Beautiful post.
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Jen — February 20, 2009 at 2:55 pm

Yep Sheila – I do that all the time. If you look at the other cupcakes in my blog, I’ve stuffed bananas, peanut butter, jams etc in cupcakes. It’s probably my favorite way to make a cupcake!
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Jennifer — February 26, 2009 at 10:39 pm

I love removing the cone from my cupcakes as well. More yummy frosting!! 🙂
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CB — March 7, 2009 at 3:47 pm

Oooh I’ll have to try out this red velvet recipe and compare too. I think it’s so interesting that every RV recipe that is slightly different but basically the same can give you different taste results. Love the new frost method!
/Clara
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Kelsey — August 2, 2010 at 5:22 am

So…I realize I’m seriously late to the party, but I’m so glad you like the red velvet recipe! The frosting sounds delish 🙂