Walnut Balls

Someone requested for the recipe of the Walnut Balls brought by Ella during the Richmond Community Kitchen Potluck before Christmas break last year. So, Minoo looked up for the recipe and shared it in the Gilmore Park Church Community Kitchen.

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Ella commented that these Walnut Balls are better than those made by her friend.

Ingredients

  • 1 cup (2 sticks) of butter, softened
  • 6 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • pinch of salt
  • 8 oz walnuts, chopped
  • 1 1/4 cups confectioners’ sugar

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Source: unknown

Prep time: 30 minutes; Bake time: 14 minutes; Yield 36 balls

Instructions

Walnut-Balls-10-200x300Preheat oven to 325F (160C).

Use a blender to chop walnuts until coarse meal texture, but not powdery.

Walnut-Balls-2-300x200In a large bowl, with an electric mixer on medium heat, beat butter, sugar and vanilla until creamy, occasionally scraping the bowl with a rubber spatula to ensure the mixture blend well.
Walnut-Balls-3-300x200Reduce the speed to low, gradually beat in flour and salt just until blended, occasionally scraping the bowl.
Walnut-Balls-4-300x200Stir in the chopped walnuts.
Walnut-Balls-5-300x200Gather the batter into a ball.
Walnut-Balls-12-200x300Shape the dough by rounded measuring teaspoons into 2-cm balls.

Place balls, an inch apart, on an ungreased large cookie sheet. Bake for about 14 minutes or until the bottoms are lightly browned.

Walnut-Balls-6-300x200Place confectioners’ sugar in a pie plate. While they are hot, transfer 4 to 5 walnut balls at a time to pie plate with confectioners’ sugar. Gently turn the cookies with a fork to generously coat with sugar.

Transfer cookies to wire rack to cool completely.

Walnut-Balls-11-200x300Repeat with the remaining walnut balls to coat with confectioners sugar.

Store the walnut balls in an air tight container at room temperature for up to 1 week.

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  1. This recipe is a similar variation to Russian Tea Cakes minus the granulated sugar.

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