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.
Ella commented that these Walnut Balls are better than those made by her friend.
- 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
Prep time: 30 minutes; Bake time: 14 minutes; Yield 36 balls
|Preheat oven to 325F (160C).
Use a blender to chop walnuts until coarse meal texture, but not powdery.
|In 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.
|Reduce the speed to low, gradually beat in flour and salt just until blended, occasionally scraping the bowl.
|Stir in the chopped walnuts.
|Gather the batter into a ball.
|Shape 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.
|Place 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.
|Repeat 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.