Ceciles Rich Butter Balls Recipes

BUTTER BALLS

There are similar versions to this cookie, but I truly think that if you make mine like directed, you will find that these are the best. They will melt in your mouth. This has been a recipe used in my family since I was a little girl. We always made them for Christmas and weddings, but they are good anytime. The key is to use butter and make sure you grind the nuts very fine. I use my Kitchen Aid grinder attachment, but you can also use a food processor. Other versions use just chopped nuts, but I think when they are finely ground that makes the difference. Another important step is to bake them at 250 degrees for 45 minutes. Again, the other versions don't do this, but I stick with my recipe and am never disappointed. The extra time is worth it! This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet. You can fit quite a bit on a cookie sheet because they really don't spread much.

Provided by CookingONTheSide

Categories Dessert

Time 2h15m

Yield 100 cookies

Number Of Ingredients 7

Butter Balls image

Steps:

Grind walnuts very fine. Set aside.
Cream butter and sugar until light and fluffy.
Add vanilla.
Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
Roll into small balls, approximately 1-inch.
Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
Bake at 250 degrees for 45 minutes.
Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
I also like to roll them in powdered sugar a second time when they are completely cool.

Nutrition Facts : Calories 86.8, Fat 6.8, SaturatedFat 2.6, Cholesterol 9.8, Sodium 32.7, Carbohydrate 5.5, Fiber 0.5, Sugar 1.2, Protein 1.3

Ingredients

1 lb butter, softened, no substitutes
4 cups walnuts or 4 cups pecans, very finely ground
8 tablespoons granulated sugar
4 tablespoons vanilla
1/8 teaspoon almond extract
4 cups flour
powdered sugar

BUTTER BALLS II

Rich, buttery cookies.

Provided by Julia

Categories Desserts Cookies

Yield 24

Number Of Ingredients 5

Butter Balls II image

Steps:

Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners' sugar when cool.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 14.4 g, Cholesterol 20.3 mg, Fat 11 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 5.2 g, Sodium 54.7 mg, Sugar 6 g

Ingredients

1 cup butter
½ cup white sugar
2 cups all-purpose flour
1 cup chopped pecans
⅓ cup confectioners' sugar for decoration

CHEESY RICE BALLS

Provided by Marcela Valladolid

Categories appetizer

Time 50m

Yield 16 rice balls

Number Of Ingredients 8

Cheesy Rice Balls image

Steps:

Fill a saucepan halfway with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Put some flour in a shallow bowl and season with salt and pepper. Put the eggs and panko in separate shallow bowls.
Form the rice into 1 1/2-inch balls. Push some of the cheese and ham into the center of each ball and press the rice around the filling. Dredge the rice balls in the seasoned flour, shaking off the excess, then in the egg followed by the panko.
Place a few of the balls in the hot oil and cook until golden brown all over, about 3 minutes. Repeat with the remaining rice balls. Drain slightly on paper towels and serve.

Ingredients

Vegetable oil, for frying
All-purpose flour, for breading
Salt and freshly ground black pepper
2 eggs, beaten
Panko breadcrumbs, for breading
2 cups overcooked, moist, mushy rice, cooled and dried out slightly (see Cook's Note)
1 cup grated Gruyere cheese
1 cup 1/4-inch-diced smoked ham