Saturday, December 25, 2004

Butter balls (cookies)

butterball cookieI've seen some variations of this recipe, as well as different names but this is the recipe and name I use most often. Usually I make these at Christmas time because they're often requested. They're fancy-looking when they're done, and most importantly, they taste good (especially with coffee, tea, or hot chocolate; it's a dry cookie). They're really easy to make and would probably be good anytime, but even so, I consider them a special occasion kind of cookie.

I should also probably admit that my butter balls almost always end up as butter semi-flats (not completely flat, thankfully). Not sure why, maybe because of the amount of butter. Nobody every complains so I guess that's a good enough reason not to worry about it. :)


1 cup butter
1/2 cup confectioner's sugar plus more for dusting
1/2 teaspoon salt
1 cup finely chopped nuts (usually walnuts but almonds or pecans are good too)
1 TBS vanilla extract
2 - 2 & 1/4 cups sifted all-purpose flour

Preheat your oven to 350° F.

Cream the butter in a mixing bowl. Gradually add the sugar and salt and beat until light & fluffy. Add the nuts and the vanilla extract; mix well. Blend in flour gradually and mix thoroughly.

Refrigerate for a few hours so the dough can firm up a bit and is easier to handle (even chilled, this will be a soft dough).

Shape into teaspoonful sized balls and place about an inch apart on an ungreased cookie sheet. Bake at 350° F for 15-20 minutes. The cookies should be a light golden color. Soft but firm.

Sift some confectioner's sugar on wax paper. Place the (hot, just from the oven) cookies on the wax paper and sift confectioner's sugar over each to coat.
Butter balls....a very tasty butter cookie

Alternately.... you can pour some sifted confectioner's sugar in a paper or zip bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies. Sometimes these cookies come out very tender (and fragile!) and this method of coating them can cause breakage. Usually I use the wax paper method because I don't want to risk it.

I also double the batch. Maybe this is why they're usually butter flats. Ah well, they're good, that's all I care about!

There is another picture here and here.

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Blogger cracker said...

Don't mean to intrude, but I thought you may appreciate something a little different.

Dave’s Jambalaya

Dry Ingredients:
1 Tbl Sp Lawry’s Seasoning Salt
1 Tbl Sp Onion Powder
1 Tbl Sp Garlic Powder
1 Tbl Sp Thyme
1 Tbl Sp Sage
1 tsp Salt
1 tsp Black Pepper
1 tsp White Pepper
1 tsp Paprika
1 tsp Dry Mustard
1 tsp Filě Powder
Cayenne Pepper to taste – be careful

1 Bundle of Celery - Chopped
2 Large Red Onions - Chopped
3 Bell Peppers – 2 Red and 1 Green – Chopped
2 Jalapenos – Chopped with seeds removed

1 Lb Kielbasa – cubed (can also use all Andouille)
1 Lb Ham – cubed
1-1/2 to 2 Lbs Chicken – cut up in bite size pieces (boneless, skinless thighs are best)
½ Lb Andouille sausage

2 Bay Leaves
1 Stick of Butter
1 Tbl Sp Garlic – freshly chopped
48 oz. Chicken Broth
3 to 4 cups Instant Rice – White or Brown

1 Lb Shrimp or Crayfish

Mix Dry Ingredients in a bowl and set aside
Chop Vegetables and set aside (use bowls – keep celery separate)
Chop Meat and set aside – put chicken in separate container

*Use Medium High to High Heat*

In a 5 qt (or larger) sauté pan or dutch oven, melt ½ stick of butter.
Add garlic, stir, and add chicken.
Brown chicken, remove from pan and put in bowl.
Add rest of meat and brown. When meat is browned, put meat in bowl with chicken and set aside.
Melt other ½ stick of butter.
Add Celery and stir about 3 to 5 minutes.
Add rest of vegetables and stir for 5 minutes or until onions start to become translucent.
Add dry ingredients and stir.
Add half of the Chicken Broth and bring to boil.
Add Bay Leaves and let boil 3 minutes.
Add meat and stir, then add other half of Chicken Broth and bring back to boil.
Simmer 3 to 5 minutes *now is the time to add shrimp or crayfish if you want*
Add Rice and stir in. Cover and remove from heat. Let stand 5 to 10 minutes.
Stir, eat, and enjoy!

Jewel sells 1 lb packages of cubed ham. Boneless chicken thighs are more tender than boneless chicken breasts (and cheaper.)
Kielbasa can be replaced with any smoked sausage – even turkey sausage.
Taste can be altered by altering the spices, especially the cayenne.
If you have a large amount of liquid, you can add more rice.

4:23 PM  
Blogger ahnnYoung79 said... was good.

5:29 PM  

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