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Butterball Cookies




Source of Recipe


Internet


List of Ingredients




1 lb butter, softened (4 sticks)
1 c powdered sugar
1 T Vanilla extract
4 c flour, sifted
1 c walnuts, chopped



Recipe



In a large mixing bowl, cream the butter, powdered sugar and vanilla extract together (You don't really need to use a mixer to do this recipe. A sturdy wooden spoon should work fine though the dough will get thick by the time all the flour has been incorporated).

Add the sifted flour one-cup at a time, mixing it in each time. By the 4th cup, the dough may seem too thick to stir with a wooden spoon, but it can be done.

After all flour has been mixed in, stir in the walnuts, mixing thoroughly.

With your fingers, grab enough dough to make a decent-sized ball (golf ball sized). Roll the dough in your hands until it is in the shape of a ball (the warmth of your hands will melt the butter in the cookies enough to prevent the dough from sticking to your hands).


Place the cookie balls on an ungreased cookie sheet**. Bake for 10-12 minutes, depending upon your oven. Recipe should make 50-60 cookies depending upon how large/small you made the balls.

The cookies are done when they become a pale golden brown and will even crack a little on the top.

Let cookies cool completely.

Put some powdered sugar in a bowl with deep sides (use a plastic "Cool Whip" container). The deep sides will help you as you roll each cookie ball completely in the powdered sugar. Don't press too hard when rolling the cookies as the cookie can crumble from the pressure of your fingers (they're very flaky!).

As the powdered sugar-covered cookies sit, the sugar gets absorbed by the butter in the cookies and then they don't look as pretty as before.

Let them sit for a day (or overnight) and then I roll them again in the powdered sugar to give them a final coating and then they're ready to eat. They will look like little snow balls.