Christmas wouldn’t be the same without this cookie. Named after a family dog, Murphy, who liked them so much he would steal them—also known as Butter Balls.
These melt-in-your-mouth cookies are messy and so delicious!
SOFTWARE
1 Lb Butter
1 C Powdered Sugar (Plus more for coating; Get the big bag)
2 tsp vanilla
3 1/2 C Sifted Flour
2 C Walnuts or Pecans; Finely Chopped
1 C Powdered Sugar (Plus more for coating; Get the big bag)
2 tsp vanilla
3 1/2 C Sifted Flour
2 C Walnuts or Pecans; Finely Chopped
HARDWARE
• Mixer
• Bowl (for sugar)
• Mixer
• Bowl (for sugar)
Instructions
1. Preheat oven to 375º
2. Finely chop your nuts until you have 2 Cups worth. There should be a mix of super fine and XS pieces. NO BIG CHUNKS. Set aside
3. Cream 1 Lb of butter and 1 C of Powered Sugar until fluffy.
4. Add 2 tsp vanilla, 3 1/2 C flour, and chopped nuts. Mixed until combined. The dough should be soft but not sticky. Add flour 1/8 C at a time until you get a good texture.
5. Make 1 - 1.5 in balls with the dough. Place evenly apart on the baking sheet.
6. Bake for 10 minutes until the bottoms are light brown. The tops will be pale.
7. Let cool for a minute before GENTLY tossing in powdered sugar. Be gentle these are fragile. I use a fork and a shallow bowl.
8. Place on the cooling rack to finish cooling. Place something under your cooling rack to catch the excess powdered sugar. (It helps immensely with cleanup)
NOTE:
I haven’t tried these with other nuts.
These might be good with pistachios or cashews.