Friday, September 23, 2011

Noel Nut Balls

I have been making these cookies for years, and they are by far one of my favorites, so I was thrilled to see that Martha Stewart loves them too!

Noel Nut Balls


1 cup(s) (2 sticks) unsalted butter, softened
2 tablespoon(s) pure honey
1 teaspoon(s) bourbon or orange juice
2 1/4 cup(s) all-purpose flour
3/4 cup(s) chopped walnuts or pecans (preferably hand-chopped)
1/2 cup(s) sifted confectioners' sugar, plus additional for rolling
1/4 teaspoon(s) salt


In large bowl, with mixer on medium-high speed, beat butter and honey until fluffy. Add bourbon and beat until combined. In medium bowl, with wire whisk, mix together flour, walnuts, confectioners' sugar, and salt. Add to butter mixture, and beat until combined. Gather dough and flatten into a disk. Wrap in plastic wrap and refrigerate 3 hours.
Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper or Silpats (French nonstick baking mats). Roll dough, 2 teaspoons at a time, into balls. Place, 2 inches apart, on prepared cookie sheets. Bake until browned around edges, 12 to 13 minutes. Transfer to wire racks to cool completely. Roll in confectioners' sugar to coat. Store in airtight container at room temperature up to 5 days.

Recipe and picture are the property of Good Housekeeping Magazine and can be viewed on their website at:

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