- 1 cup butter, softened
- 1/4 cup light molasses
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups Diamond of California Chopped Walnuts
- Confectioners' sugar
- In a bowl, cream butter and molasses. Combine flour and salt; gradually add to creamed mixture. Stir in walnuts.
- Roll into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake at 350° for 15 minutes or until set. Remove to wire racks to cool. Roll cooled cookies in confectioners' sugar. Yield: 4-1/2 dozen.
Originally published as Molasses Butterballs in Country Woman March/April 2001, p35
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