Delicious Walnut Balls Recipes

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
• Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.

Steps:

• In a large bowl, combine the first 7 ingredients. Stir in the crackers, walnuts and cheese. Coat hands with cooking spray; shape mixture into 1-in. balls. Place in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine sauce ingredients. Bring to a boil. Pour over walnut balls. Bake, uncovered, at 350° for 25 minutes or until a thermometer reads 160°.

Steps:

• Cream butter, sugar, and vanilla until fluffy.
• Sift flour and salt together; add to creamed mixture.
• Mix well; stir in walnuts.
• Shape dough into walnut-sized balls.
• Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes.
• Remove from cookie sheet with spatula.
• When still warm but cool enough to handle, roll in powdered sugar.

Steps:

• Preheat oven to 325°F
• Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
• Set cherries aside.
• Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
• Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour, nuts, and cherries with a wooden spoon.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
• Cool 5 minutes on cookie sheets on wire racks.
• Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
• If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
• *NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
• TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Steps:

• Preheat oven to 325°F
• In large bowl, w/ mixer on medium speed, beat butter, granulated sugar, and vanilla until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in flour and salt just until blended, occasionally scraping bowl. Stir in walnuts.
• Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 13-15 minutes or until bottoms are lightly browned.
• Place confectioners' sugar in pie plate. While cookies are hot, with metal spatula, transfer 4 or 5 cookies at a time to pie plate with confectioners' sugar. gently turn cookies w/ fork to generously coat with sugar. Transfer cookies to wire rack to cool completely.
• Repeat with remaining dough and confectioners' sugar. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months. Dust with additional confectioners' sugar before serving if you like.