Italian butterball cookies are soft, buttery, melt in your mouth deliciousness. There are so many different names for this very popular cookie. Italian Wedding Cookies, Butterball Cookies with Pecans, Italian Cookies, even Mexican Wedding Cookies. But we call them butterball cookies in our house. I usually only make these during Christmas time but have been known to have a craving hit during the year.
Italian Butterball Cookies
How to make Italian Butterball Cookies
Finely chop the pecans. You don’t want big chunks in these cookies. Sorry about the ginormous photo of the cutting board. I had help with the pics on this post from my daughter.
Cream the butter with 3/4 cup of confectioners sugar. Add the egg, vanilla extract, and almond extract. Whisk the flour, baking powder, salt, and pecans together in a separate bowl. Add to the butter mixture and mix just until combined.
Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart. Bake about 10 minutes, keep an eye on them. You don’t want them to brown.
Let cool completely.
Roll in the powdered sugar, shake off extra.
Enjoy!
Italian Butterball Cookie Recipe
- 1 stick butter - softened
- 1 egg
- 3/4 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 oz pecans, finely chopped
- 1/4 - 1/2 cup confectioners sugar (to coat)
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Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
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Chop the nuts, set aside.
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Beat together the butter and 3/4 cup confectioners sugar with an electric mixer in a large bowl until smooth. Add the egg, vanilla extract, and almond extract.
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Whisk together the flour, baking powder, salt and chopped pecans in a bowl. Add the dry ingredients to the butter and mix until just incorporated. Scraping down the bowl.
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Shape the dough into 1-inch balls and arrange on the prepared baking sheet spaced about 2 inches apart.
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Bake about 10 minutes or until firm.
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Watch closely, you don't want them to brown too much on the bottoms.
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Remove from cookie sheet to a wire rack and allow to cool completely.
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Spread the 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.
More Delicious Recipes
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Cut-Out Sugar Cookies
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Recipe inspired by allrecipes.com
Shared with Link Parties & Weekend Potluck
Comments
Miz Helen
January 9, 2017Your Italian Butterball Cookies look amazing, we will just love them! Thanks so much for sharing this awesome post with us at Full Plate Thursday. Have a great week and hope to see you again real soon!
Miz Helen
Paula Rocco-Moeller
March 25, 2018I’ve been searching for a recipe that resembles my grandmothers cookies for over 40 years, and haven’t found the right one. Can’t wait to try these.
DSTR
March 27, 2018Hi, Paula! Please come back and let us know how close this comes to your grandmother’s recipe! Warning, even if these aren’t as good they are addictive! 😉
Karen Naylor
August 18, 2018Just made these with walnuts and added lemon zest. Now can’t stop eating them!
Patricia
September 15, 2018I have made these before and there so good, I usually like to make these around Christmas time
DSTR
September 15, 2018… if my math is correct, it’s less than 100 days to Christmas!! Never too early 🙂
Mik
October 8, 2018These are similar to the Mexican cookie called Polvorones. Also delicious. I’m definitely going to try these!
DSTR
October 9, 2018I don’t think you’d be sorry if you did, Mike! 🙂
Janet Depenbrok
October 24, 2018It is very good and me and my daughter made this italian butterball. Cookies. For my granddaughter birthday.
Celia
October 27, 2018Omg! Can’t wait to try! They look so yummy n easy to make.
THANK U
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