Best 10 Old Fashioned Maple Walnut Butter Balls Recipes

OLD-FASHIONED MAPLE WALNUT BUTTER BALLS

Steps:

• Set oven to 375 degrees.
• Prepare an ungreased cookie sheet.
• Cream butter, sugar and maple extract until fluffy.
• Sift together flour and salt.
• Add to the creamed mixture; mix well.
• Stir in walnuts.
• Shape dough into 1-inch balls.
• Place on cookie sheet.
• Bake for 12-15 minutes.
• Immediately remove with spatula.
• When still warm, but cool enough to handle, roll baked cookies in powdered sugar.

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

OLD-FASHIONED WALNUT BALLS RECIPE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Cream butter, sugar, and vanilla in a stand mixer or with an electric hand beater at medium speed until fluffy; the butter should approximately double in size and turn pale yellow.
• Sift flour and salt together.
• Add it in two or three batches to the creamed mixture; mix gently to incorporate it between each addition. Stir in walnuts.
• Pinch a walnut-size chunk of dough off, roll it into a ball, and place it on an ungreased cookie sheet. Repeat with remaining dough, leaving about 1 inch of space between each ball.
• Bake cookies for 12 to 15 minutes. Transfer walnut balls from cookie sheet to a wire rack using ​a spatula. Cool for 10 to 15 minutes.
• Roll cooled cookies in sifted confectioners sugar.

MAPLE WALNUT TRUFFLES

Steps:

• Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. Stir in walnuts. Chill for 30 minutes.
• Once chilled, scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill again until just ready to dip (at least 10 minutes).
• Melt your candy in a microwave safe bowl according to package directions. Dip each truffle in the bowl of chocolate.
• Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating.
• Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
• Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

MAPLE WALNUT BUTTER

Steps:

• Place the walnuts in the workbowl of a food processor; cover and process until the nuts are ground and begin to form a paste.
• Add the butter, maple syrup, and cinnamon; cover and process until smooth and well blended, stopping the motor and scraping down the sides of the bowl once or twice.
• Store the butter in a covered container in the refrigerator; bring to room temperature before serving.
• This will keep for at least 1 week.

WALNUT BALLS

Steps:

• Cream butter, sugar, and vanilla until fluffy.
• Sift flour and salt together; add to creamed mixture.
• Mix well; stir in walnuts.
• Shape dough into walnut-sized balls.
• Bake on ungreased cookie sheet at 375 degrees for 12 to 15 minutes.
• Remove from cookie sheet with spatula.
• When still warm but cool enough to handle, roll in powdered sugar.

BUTTER BALLS

Steps:

• Grind walnuts very fine. Set aside.
• Cream butter and sugar until light and fluffy.
• Add vanilla.
• Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.
• Roll into small balls, approximately 1-inch.
• Place on cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.
• Bake at 250 degrees for 45 minutes.
• Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.
• When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.
• I also like to roll them in powdered sugar a second time when they are completely cool.

MAPLE CANDY BALLS

Steps:

• In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts.
• Gradually beat in confectioners' sugar.
• Roll into 1-inch balls.
• Keep refrigerated until ready to dip.
• In heavy saucepan or double broiler, over low heat, melt chocolate.
• Dip balls into chocolate.
• Place on wax paper lined baking sheet until set.
• Store leftovers covered in refrigerator.
• Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.

WALNUT BALLS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream the sugar and butter. Add flour, nuts, salt and vanilla. Mix well. Batter will be very crumbly.
• Shape into 1 inch balls. Bake for 15 minutes, remove from oven and allow to cool for 3 minutes. Roll in super fine sugar. When cool, roll again, if desired.

MAPLE NUT BALLS

Steps:

• In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.