Butterballs may be the best egg-free cookie you will ever taste.
Egg Prices are Shocking
Have you guys seen the price of eggs lately? They’ve shot back up to over $3 a dozen in Maine. They haven’t been that high since the Avian Influenza of 2015.
Did I mention I have a teenage son? Do you know how many eggs he can put away in a week? More than a couple dozen for sure. I feel like I shouldn’t be spending over $30 a month on eggs but I am.
But, even if you aren’t horrified by the current cost of eggs, make these butterballs. These cookies manage to be light and rich tasting at the same time, thanks to the powdered sugar, which is in the cookie dough as well as the decoration. Note, let the cookies cool completely before rolling in powdered sugar.
Otherwise, the warmth from the cookies totally melts the powdered sugar and you’re left with partially coated cookies. They’ll still taste good but they won’t have the lovely, powdery white appearance of one of my favorite childhood breakfasts, Hostess powdered sugar donuts, the miniatures. Did you ever have them? Chocolate came in second after those billowy confections.
This recipe originated from a Taste of Home magazine but I tweaked it to amp up the lemon flavor. The original recipe just includes the lemon pudding mix. Are you hosting a tea? These are great cookies for tea. They are small and can be eaten in just a bite or two.
I added lemon extract, the juice of one lemon and lemon zest to amplify the sunshine flavor. I think it works. Lemon is the perfect flavor to match with pecan, don’t you think?
- 1 cup unsalted butter, softened
- 1/4 cup confectioner's sugar, plus more for decoration
- 1 package instant lemon pudding, 3 oz
- 2 tsp water
- 1/2 tsp lemon extract
- 1 tsp lemon zest
- juice of one lemon
- 1/2 tsp kosher salt
- 2 cups all purpose flour
- 1 cup chopped pecans
- 1/2 cup toffee bits
- In the bowl of a stand mixer or a large bowl, cream butter and sugar together until light, about three minutes..
- Beat in lemon pudding mix, water, lemon extract, lemon zest, lemon juice and salt.
- Slowly add flour and continue beating.
- Stir in pecans and toffee bits.
- Preheat oven to 350 degrees F.
- Prepare baking sheet with either a piece of parchment paper or Silpat.
- Using a teaspoon or a cookie scoop, roll into one-inch balls. These cookies do not spread
- so you may be able to fit 15 to 18 one baking sheet, depending on size.
- Bake at 350 for 15 minutes or until the bottoms are golden brown.
- Let cool completely then roll in powdered sugar.
- Yield: 48 cookies
Tell me what you’ve been baking. Do you have an egg-free cookie recipes?