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Butterballs

adapted from my mother
5 from 1 vote
Servings 48

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 cup confectioners sugar
  • 1/2 tsp fine sea salt
  • 1/2 cup 8 Tbsp unsalted butter, softened and cut up
  • 1/2 cup Spectrum Organic Shortening
  • 1 tsp vanilla extract
  • 1/2 cup walnuts finely chopped
  • 1/2 cup confectioners sugar

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
  • Sift flour, confectioners sugar, and sea salt into a large mixing bowl. Set aside.
  • Cream together the butter, shortening, and vanilla extract.
  • On medium-low speed, mix in the flour mixture and walnuts. Beat until dough just starts coming together in a heap.
  • Using your hands, portion out the dough and make small balls. You can fit up to 20 of them on a cookie sheet; they do no spread much.
  • Bake for 15 minutes, or until lightly browned around the edges.
  • Remove immediately to a wire rack to cool.
  • Once cooled a bit, drop cookies, a few at a time, into a zip top bag filled with the other 1/2 cup confectioners sugar. Shake around a bit to coat, then return to wire rack to cool completely.