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Noel Nut Balls
Credit:
Joseph De Leo
Recipe Summary
Yield: Makes about 5 dozen
Ingredients
Ingredient Checklist
2 1/4 cups unbleached all-purpose flour, sifted
3/4 cup finely chopped pecans (best if chopped by hand)
1/2 cup sifted confectioners’ sugar, plus more for rolling
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons honey
1 teaspoon bourbon or fresh orange juice
Gallery
Noel Nut Balls
Credit:
Joseph De Leo
Recipe Summary
Yield: Makes about 5 dozen
Gallery
Noel Nut Balls
Credit:
Joseph De Leo
Noel Nut Balls
Credit:
Joseph De Leo
Noel Nut Balls
Recipe Summary
Yield: Makes about 5 dozen
Recipe Summary
Yield: Makes about 5 dozen
Yield: Makes about 5 dozen
Makes about 5 dozen
Ingredients
Ingredients
- 2 1/4 cups unbleached all-purpose flour, sifted
- 3/4 cup finely chopped pecans (best if chopped by hand)
- 1/2 cup sifted confectioners’ sugar, plus more for rolling
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 tablespoons honey
- 1 teaspoon bourbon or fresh orange juice
Directions
Whisk together flour, pecans, confectioners’ sugar, and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture, and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours.
Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners’ sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week.
Reviews (11)
Add Rating & Review
101 Ratings
5 star values:
27
4 star values:
41
3 star values:
22
2 star values:
6
1 star values:
5
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Reviews (11)
Add Rating & Review
101 Ratings
5 star values:
27
4 star values:
41
3 star values:
22
2 star values:
6
1 star values:
5
Add Rating & Review
101 Ratings
5 star values:
27
4 star values:
41
3 star values:
22
2 star values:
6
1 star values:
5
101 Ratings
5 star values:
27
4 star values:
41
3 star values:
22
2 star values:
6
1 star values:
5
101 Ratings
5 star values:
27
4 star values:
41
3 star values:
22
2 star values:
6
1 star values:
5
- 5 star values:
- 27
- 4 star values:
- 41
- 3 star values:
- 22
- 2 star values:
- 6
- 1 star values:
- 5
Martha Stewart Member
Rating: 5 stars
12/10/2018
Have already had to make this twice this year as the first batch disappeared like magic - love this recipe!!
Martha Stewart Member
Rating: Unrated
11/30/2015
QUESTION: Can the dough be frozen for the nut balls? Thanks. Sheilasu
Martha Stewart Member
Rating: Unrated
12/08/2013
I used a melon baller and got 5 dozen wonderfully sized cookies with no problem. These have become my Christmas tradition. They remind me of Danish Wedding Cookies.
Martha Stewart Member
Rating: Unrated
12/23/2010
I saw a great tip on the show that is not mentioned here. Before wrapping the dough in plastic form it into a flat disk. When you remove the dough from the refrigerator cut it using a grid pattern into about 1 inch cubes. Then you can take each cube of dough and roll it between your two palms to form the ball. This doesn't make anywhere near 5 dozen, I got 3 dozen cookies.
Martha Stewart Member
Rating: Unrated
12/23/2010
This is a great recipe. Everyone loves them and they are easy to make. My only complaint is the claimed yield of 5 dozen. I don't make them too big and yet I've never got more than 3 dozen. To get 5 dozen you would need to make them the size of a marble.
Martha Stewart Member
Rating: Unrated
12/06/2010
Thanks for re-running this recipe on your Christmas Cookie Special! It is superb and will be our family favorite for years to come!
Martha Stewart Member
Rating: Unrated
05/18/2010
These are YUMMY!
I made up my own variation of them, that I called "Noel Nib Balls"
Make the cookies according to the recipe above, substituting 1/2 cup of cocoa nibs (roasted cocoa beans) and 1/4 cup of pecans for the 3/4 cup of pecans listed.
Add cocoa powder to the powdered sugar used for coating the baked and cooled cookies.
A chocolaty treat with no additional fat!!! These were the hit of my Christmas Cookie platters!
Martha Stewart Member
Rating: Unrated
12/19/2008
I made thse for Christmas thinking that these were a type of Bourbon Balls. They were ok...not great. Mine turned out like Cookies, Not at all what I was expecting. Don't overcook...take out of the oven before the edges turn brown...they taste good...just not expecting cookies!
Merry Christmas!
Martha Stewart Member
Rating: Unrated
12/16/2008
I made these on Sunday,
Martha Stewart Member
Rating: Unrated
12/16/2008
I've been looking for this version for years. My mom made it with orange juice. But her version, i thought had passed with her in 86'. Thank you Martha for giving it back to me.
Martha Stewart Member
Rating: 5 stars
12/10/2018
Have already had to make this twice this year as the first batch disappeared like magic - love this recipe!!
Rating: 5 stars
Rating: Unrated
11/30/2015
QUESTION: Can the dough be frozen for the nut balls? Thanks. Sheilasu
Rating: Unrated
Rating: Unrated
12/08/2013
I used a melon baller and got 5 dozen wonderfully sized cookies with no problem. These have become my Christmas tradition. They remind me of Danish Wedding Cookies.
Rating: Unrated
12/23/2010
I saw a great tip on the show that is not mentioned here. Before wrapping the dough in plastic form it into a flat disk. When you remove the dough from the refrigerator cut it using a grid pattern into about 1 inch cubes. Then you can take each cube of dough and roll it between your two palms to form the ball. This doesn't make anywhere near 5 dozen, I got 3 dozen cookies.
This is a great recipe. Everyone loves them and they are easy to make. My only complaint is the claimed yield of 5 dozen. I don't make them too big and yet I've never got more than 3 dozen. To get 5 dozen you would need to make them the size of a marble.
Rating: Unrated
12/06/2010
Thanks for re-running this recipe on your Christmas Cookie Special! It is superb and will be our family favorite for years to come!
Rating: Unrated
05/18/2010
These are YUMMY!
I made up my own variation of them, that I called "Noel Nib Balls"
Make the cookies according to the recipe above, substituting 1/2 cup of cocoa nibs (roasted cocoa beans) and 1/4 cup of pecans for the 3/4 cup of pecans listed.
Add cocoa powder to the powdered sugar used for coating the baked and cooled cookies.
A chocolaty treat with no additional fat!!! These were the hit of my Christmas Cookie platters!
Rating: Unrated
12/19/2008
I made thse for Christmas thinking that these were a type of Bourbon Balls. They were ok...not great. Mine turned out like Cookies, Not at all what I was expecting. Don't overcook...take out of the oven before the edges turn brown...they taste good...just not expecting cookies!
Merry Christmas!
Rating: Unrated
12/16/2008
I made these on Sunday,
I've been looking for this version for years. My mom made it with orange juice. But her version, i thought had passed with her in 86'. Thank you Martha for giving it back to me.
All Reviews for Noel Nut Balls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Noel Nut Balls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
