Honey Butterball cookies look similar to Russian Teacakes, Mexican Wedding Cakes, and Swedish Tea Cakes, but these are a softer cookie. The addition of honey and dried cherries gives these Honey Butterball cookies a most delicious taste! They are the ultimate Butterball Cookie with honey being the secret ingredient. These are one of my all-time favorite Christmas cookies. It just would not be Christmas without these cookies.
More favorite Cookie Recipes and Secrets To Making Perfect Cookies. Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.
- 8 tablespoons butter, room temperature
- 3 tablespoons honey
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 cup nuts, toasted and finely chopped*
- 1/2 cup tart cherries, dried
- 3/4 cup powdered sugar (confectioners' sugar), sifted
In a large bowl, cream butter. Beat in honey; gradually stir in flour, salt and vanilla extract. Mix in nuts and dried cherries. Wrap dough in plastic wrap and refrigerate 1 hour.
Preheat oven to 300 degrees F.
Using your hands, roll dough into 1-inch balls. Place onto ungreased cookie sheets 2-inches apart. Bake 35 to 40 minutes or until a dark golden brown. Remove from oven and cool slightly on wire racks.
While cookies are baking, place the sifted powdered sugar in a shallow dish.
While cookies are still warm, roll the cookies in powdered sugar. When cookies have cooled completely, roll them again in the confectioners sugar to give them a nice even coating of sugar.
Store in an airtight container.
* How to toast nuts - Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.
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Categories:Cherries Christmas Cookies Dessert Recipes Molded Cookies
3 Responses to “Honey Butterball Cookies Recipe”
Re: honey butterballs recipe. Calls for only 1 cup of flour to make 36 cookies? I didn’t get 36 and they came out flat. I’ve made versions of this recipe for more that 49 years. Never had them come out flat.
Whats Cooking America
That is the correct butter to flour ratio for these cookies. They should not flatten out while baking. Did you refrigerate the dough first so it was not too soft before baking?
I made these recently without nuts (I totally forgot them), and they turned out pretty good! They slightly flattened during baking, but still looked and tasted amazing, overall 4/5 stars