Great Grandma's Nut Butter Balls

Great Grandma's Nut Butter Balls

"My great grandma's recipe (duh). The combination of confectioners' sugar and cake flour makes them really melt in your mouth. Don't try to double unless you've got a really big mixer!"
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Ingredients

30 m servings 86 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
  3. Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

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Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

fabulous! they really do melt in your mouth!

Most helpful critical review

The batter is too loose and my cookies spread too much and came out more like nut butter mounds instead of balls. If I make these again, I will add more flour, at least 1/2 cup more and chill t...

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Most positive
Least positive
Newest

fabulous! they really do melt in your mouth!

I had a handwritten recipe from my husbands mother for these using finely chopped walnuts. They are his favorite cookie. The first time I went by her directions and wound up with the "nut butt...

The batter is too loose and my cookies spread too much and came out more like nut butter mounds instead of balls. If I make these again, I will add more flour, at least 1/2 cup more and chill t...

Really good cookie! Followed the recipe exactly and was pleasantly surprised with how good they turned out. After creaming the butter and sugar I stirred about a cup of flour in the bowl. Then I...

Of all the recipes I've tried, this one is the best! Everyone loves them, they don't last on the plate very long!!

K. I made these today and the proportions are wrong. They are too sweet. They spread into flat cookies instead of staying balls! I found another recipe that used 1/2 cup powdered sugar and 2 1/4...

I listened to some prior reviews about the dough being too wet......and added 1/2 cup more cake flour. They turned out very dry. That's too much extra flour. I'll try a 1/4 cup the next time ...

these little cookies are amazing! I followed the recipe except I only used 1\2 cup powdered sugar and 2 1\4 cups of flour and they turned out perfect and did not loose shape at all. thanks for s...

This is a good recipe as it is but if you want the cookie to keep its shape i would add 1/2 tsp. Cream of tartar to the batter due to the high fat content.

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