Butternut Balls II Recipe
- 1 cup butter, softened
- ½ cup confectioners' sugar
- 2 cups all-purpose flour
- ⅛ teaspoon salt
- 2 cups finely chopped walnuts
- 1 cup confectioners' sugar
- 1 ½ tablespoons water
- 12 ounces semisweet chocolate chips
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well.
step 3: Form the stiff dough into egg shapes about 1-1/2 inches long. Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack.
step 4: Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry.
step 5: To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth.
step 6: To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.