Italian Butterball Cookies

🧂 Ingredients

• 1/2 cup unsalted butter – softened
• 1 large egg, room temperature
• 3/4 cup confectioners sugar
• 1/2 teaspoon almond extract
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 4 oz pecans, finely chopped
• 1/4 cup confectioners sugar

  (up to 1/2 cup to coat)

Instructions

• 1 Preheat an oven to 350 degrees F. Prepare a baking sheet with parchment paper.
• 2 Chop the nuts, set aside.
• 3 In a large bowl cream together the softened butter and 3/4 cup confectioners
  sugar with an electric mixer until smooth. Add the egg, almond extract, and
  vanilla extract.
• 4 In a separate bowl whisk together the all-purpose flour, salt, and baking
  powder. Stir in the chopped pecans. Add the dry ingredients to the butter
  mixture and mix until just incorporated. Scraping down the bowl as needed.
• 5 Shape the dough into 1-inch balls and place on the prepared baking sheet about 2
  inches apart.
• 6 Bake about 10 minutes or until firm. Watch closely, you don't want them to brown
  too much on the bottoms. Cool on the baking pan for about 5 minutes.
• 7 Remove from cookie sheet to a wire rack and allow to cool completely.
• 8 Place 1/4 cup confectioners sugar in a shallow bowl. Roll the cooled cookies in
  the confectioner's sugar to coat.

Nutrition Info