Hazelnut Butter Balls
Yield
servingsPrep
15 minCook
10 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 6 | tablespoons |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
hazelnuts (filberts)
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
powdered sugar
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 9E+1 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
hazelnuts (filberts)
chopped |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
powdered sugar
to taste |
*
|
Directions
In medium bowl, cream butter well; add sugar and cream Add flour and mix well. Add hazelnuts and vanilla, stirring to combine. Chill dough 6 hours or overnight. Preheat oven to 400℉ (200℃). Form dough into balls about the size of small walnuts. Bake about 10 minutes. While still warm, roll cookies in powdered sugar.
