This is a cookie recipe from my mother that we have been enjoying since we were children.
Now I make these cookies with my own children many times a year. They are perfect for every holiday or just for fun!
The batter is simple and contains very little sugar. The sweetness comes from rolling the cookies in sugar after they come out of the oven. The batter is easy to make and the baking time is quick. You wont be waiting too long to try a sample!
One of my favorite things about these cookies is that you can make them fit any season or holiday by changing the color of your sugar. I like to stock up on several colors of the Wilton Sparkling Sugar or Cake Mate decorating sugars. A fall color combination of red, yellow, brown and orange makes a nice addition to your Thanksgiving table. Simple black and orange is perfect for Halloween as well.
If you are missing a particular color, it is possible to make it yourself by adding some food coloring to granulated sugar. This does work, but the store sugars have a better texture than plain granulated sugars. The Wilton or Cake Mate sugars definitely look better on the cookies.
For Christmas we have used green, red and white sugar to top the cookies. This makes a nice gift plate to bring for holiday dinner. You can also mix two or three colors together to make some combo cookies.
We have created many nut butter ball variations over the years depending on the holiday. One year, for both New Years and Easter we used all the sugar colors we had to make a beautiful multi colored tray of cookies. Powdered sugar can also be used to roll the cookies in, it varies the texture and taste.
These cookies also make a nice Valentine treat using pink, red, purple and white.
My favorite flavor by far is rolling the cookies in cinnamon sugar. We make our own cinnamon sugar and keep it stocked in the house. The cinnamon cookies smell delicious and they taste even better. For that reason, we usually make more cinnamon than any other color.
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Aside from the endless sugar color combinations, you can change around the nut choice. I prefer to make these cookies with finely ground walnuts; ground almonds can also be used. Coarsely ground walnuts can also be used making the cookies have a bumpier texture but tasting just as delicious.
I always double the recipe when making these cookies! These cookies are too delicious and vanish very quickly. I never make just on batch, it is just as easy to double the recipe while you baking anyway…
They disappear way too quickly to only make a single batch!
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