Butterball Cookies

20
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"These tasty little cookies are a breeze to make. Very good with caramel sauce instead of jam."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (21.4 g)
  • Calories 91.6
  • Total Fat - 6.3 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 22.6 mg
  • Sodium - 20.7 mg
  • Total Carbohydrate - 7.9 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2.8 g
  • Protein - 1.2 g
  • Calcium - 4.5 mg
  • Iron - 0.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line a baking sheet with parchment paper. Set aside.

Step 3

With a hand mixer, cream the butter and sugar until light and fluffy.

Step 4

Add the egg yolk and vanilla extract and beat until combined.

Step 5

In a separate bowl, whisk together the flour and salt.

Step 6

Add the flour mixture to the batter and beat just until combined.

Step 7

If the batter is too soft to roll into balls, refrigerate for about 30 minutes.

Step 8

In a small bowl, whisk the egg white until frothy

Step 9

Place the coconut on a plate.

Step 10

Roll the dough into 1 inch balls.

Step 11

Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the coconut.

Step 12

Place on the prepared baking sheet spacing about 1 inch apart.

Step 13

Using your thumb, make an indentation into the center of each cookie and fill with about 1/4 teaspoon of jam.

Step 14

Bake for about 13-15 minutes, or until cookies are set and the coconut has nicely browned. Remove from oven and place on wire rack to cool.

Tips & Variations


No special items needed.

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