These have been a favorite since early childhood.. just the way they melt in your mouth, with that not-too-sweet taste and crumbly texture.
I have always thought they were Mexican Wedding Cakes but according to my King Arthur Cookie Companion from my friend Dave, ( God rest his soul) they are called Walnut Butterballs. The others are made with almond flour.. hmm.. Who cares.. I don't know if these will last in the freezer until Christmas Day... ;)
1/2 cup unsalted butter
2 Tablespoons honey
1 cup all-purpose flour
Heaping 1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped walnuts
Confectioner's sugar
In a small bowl, cream together the butter and honey. Combine flour and salt; add to butter mixture. Beat in vanilla and stir in walnuts. Chill dough for one hour or more.
Remove dough from refrigerator and break off into 1-inch pieces. Roll pieces into 1-inch balls and transfer to two lightly greased baking sheets.
Bake in a preheated 300-degree oven until lightly browned, about 15 to 18 minutes. Remove from oven and sprinkle heavily with confectioner's sugar while still hot. Transfer to wire rack to cool.
Yield: 25 cookies
I have always thought they were Mexican Wedding Cakes but according to my King Arthur Cookie Companion from my friend Dave, ( God rest his soul) they are called Walnut Butterballs. The others are made with almond flour.. hmm.. Who cares.. I don't know if these will last in the freezer until Christmas Day... ;)
2 Tablespoons honey
1 cup all-purpose flour
Heaping 1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped walnuts
Confectioner's sugar
In a small bowl, cream together the butter and honey. Combine flour and salt; add to butter mixture. Beat in vanilla and stir in walnuts. Chill dough for one hour or more.
Remove dough from refrigerator and break off into 1-inch pieces. Roll pieces into 1-inch balls and transfer to two lightly greased baking sheets.
Bake in a preheated 300-degree oven until lightly browned, about 15 to 18 minutes. Remove from oven and sprinkle heavily with confectioner's sugar while still hot. Transfer to wire rack to cool.
Yield: 25 cookies
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