Italian Butterball Cookies
Italian butterball cookies are soft, buttery, melt in your mouth deliciousness.
- 1/2 cup unsalted butter - softened
- 1 large egg, room temperature
- 3/4 cup confectioners sugar
- 1/2 teaspoon almond extract
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 4 oz pecans, finely chopped
- 1/4 cup confectioners sugar (up to 1/2 cup to coat)
Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
Chop the nuts, set aside.
In a large bowl cream together the softened butter and 3/4 cup confectioners sugar with an electric mixer until smooth. Add the egg, almond extract, and vanilla extract.
In a separate bowl whisk together the all-purpose flour, salt, and baking powder. Stir in the chopped pecans. Add the dry ingredients to the butter mixture and mix until just incorporated. Scraping down the bowl as needed.
Shape the dough into 1-inch balls and place on the prepared baking sheet about 2 inches apart.
Bake about 10 minutes or until firm. Watch closely, you don't want them to brown too much on the bottoms. Cool on the baking pan for about 5 minutes.
Remove from cookie sheet to a wire rack and allow to cool completely.
Place 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in the confectioner's sugar to coat.
Calories: 142kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 74mg | Potassium: 78mg | Fiber: 1g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg