Nut Butter Balls Recipe -
Nut Butter Balls Recipe

Nut Butter Balls

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"Rich and buttery. If you don't have almond extract, you can use 2 teaspoons of vanilla in its place. Any type of nuts can be used in place of the walnuts."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Mix butter or margarine with sugar until creamy. Add salt, almond or vanilla extract, flour, and nuts. Mix WELL.
  2. Chill dough until firm enough to handle.
  3. Preheat oven to 350 degrees F (180 degrees C).
  4. Using fingers, shape dough into 1 inch balls or crescents. Place on ungreased cookie sheet. Bake for 12 to 15 minutes or until light brown. While cookies are still warm, roll in powdered sugar. These keep well.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

delicious! we have made them for the last couple holiday seasons. they are a favorite of my whole family. we use vanilla, instead of almond extract. and we roll them in powdered sugar after they have cooled.

Most Helpful Critical Review
Dec 16, 2010

this has way to much salt and it gave the cookies a bad tast

Dec 21, 2007

Yes! These are absolutely NUT BUTTER BALLS! I followed the directions exactly. Made 9 dozen (that's 108 cookies, recipe actually made more so don't be afraid to make them a little bigger) for a Cookie Exchange Party for the Holidays. They are just like I remembered as a child. I used the vanilla extract and used less walnuts (finely ground) as a reviewer suggested. RICH with butter ~ DELICIOUS not too sweet ~ THE BEST combination of butter, powdered sugar and walnuts!

Jan 06, 2011

I made these with pecans run through my food processor, and they came out DELICIOUSLY. I did roll them once while still warm but also rolled them a second time after they had cooled. This is such a necessary step that I'm amazed it didn't appear in the original recipe; otherwise, your cookies have a bunch of "bled-through" places where the oils work through the confectioner's sugar -- most notably where your fingers touched it when rolling while warm and then placing on whatever you used for a cooling rack. Having made a double batch, I stored them in a plastic one-gallon ice cream tub with a sheet of waxed paper between each layer of cookies. Before setting any cookies on each sheet of waxed paper, I sprinkled more confectioner's sugar on the paper. I also sprinkled the tops of each layer of cookies before placing the next sheet of waxed paper. This seems to be helping them stay fresh, as well as keeping the cookies looking just as good as they taste. I will definitely make this again; I could eat an entire batch all by myself!

Dec 19, 2003

I made these once with almonds and almond extract, and once with hazelnuts (filberts) and vanilla extract. They were both good, but didn't quite have the melt in my mouth texture I wanted.

Jul 13, 2003

Really easy to make, very nutty...nice holiday cookie when you don't have time to spare!

Dec 17, 2011

This is the same recipe as the one I know as "almond balls." My recipe uses only a 1/2 tsp of almond extract and just 1 cup of finely-chopped almonds; otherwise it is identical. These are easy to make and each one is a tasty, powdery mouthful of subtle almond flavor. This is one of the desserts featured at our group's Norwegian julebords in Thousand Oaks and Santa Barbara.

Nov 21, 2004

These are great with chopped pecans instead of walnuts.


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  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 11.4 g
  • 4%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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