This easy and delicious recipe for Martha Stewart’s Noel Nut Balls is a festive treat that’s perfect for the holidays! With a buttery, nutty flavor and a light dusting of sweet sugar, these quick-to-make cookies melt in your mouth. Made with common pantry ingredients, they’re a flexible dessert ideal for sharing or gifting.
Recipe Ingredients:
- 2 ¼ cups unbleached all-purpose flour, sifted
- ¾ cup finely chopped pecans (best if chopped by hand)
- ½ cup sifted confectioners’ sugar, plus more for rolling
- ¼ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 tablespoons honey
- 1 teaspoon bourbon or fresh orange juice
How To Make Noel Nut Balls Recipe?
- Prepare the Dough: In a medium bowl, whisk together the flour, chopped pecans, icing sugar, and salt. In a separate bowl, use an electric mixer on medium-high speed to beat the butter and honey until fluffy (about 3 minutes). Mix in the bourbon or orange juice just until combined. Gradually add the flour mixture and mix until just incorporated. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 3 hours.
- Preheat the Oven: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
- Shape and Bake: Roll the dough into balls, using about 2 teaspoons of dough per ball. Place them 2 inches apart on the prepared baking sheets. Bake for approximately 12 minutes, or until the edges are golden brown.
- Cool and Coat: Allow the cookies to cool completely on wire racks. Once cooled, roll them in sifted icing sugar to coat.
- Store: Store the cookies in an airtight container at room temperature for up to 1 week.
Recipe Tips:
- Chop Pecans by Hand: Hand-chopping the pecans ensures an even texture and avoids overly fine pieces that could make the cookies greasy.
- Chill the Dough: Don’t skip chilling the dough for at least 3 hours. This step helps the cookies hold their shape while baking.
- Measure Flour Correctly: Use the scoop-and-level method to measure flour, as too much can make the cookies dense instead of tender.
- Use Softened Butter: Let the butter sit at room temperature until softened. Cold butter won’t mix properly, and melted butter will ruin the texture.
- Roll in Sugar While Cool: Allow the cookies to cool completely before rolling them in sugar. This prevents the sugar from melting and ensures an even coating.
How To Store Leftovers?
- Refrigerate: First, let the Noel Nut Balls cool completely to room temperature. Then, store them in an airtight container in the refrigerator for up to 1 week to maintain their freshness.
- Freeze: Allow the Noel Nut Balls to cool completely before freezing. Place them in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 3 months.
Nutrition Facts
- Calories: 90
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 20mg
- Potassium: 15mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0.5g
- Sugars: 2g
- Protein: 1g
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Martha Stewart Noel Nut Balls
Description
This easy and delicious recipe for Martha Stewart’s Noel Nut Balls is a festive treat that’s perfect for the holidays! With a buttery, nutty flavor and a light dusting of sweet sugar, these quick-to-make cookies melt in your mouth. Made with common pantry ingredients, they’re a flexible dessert ideal for sharing or gifting.
Ingredients
Instructions
- Prepare the Dough: In a medium bowl, whisk together the flour, chopped pecans, icing sugar, and salt. In a separate bowl, use an electric mixer on medium-high speed to beat the butter and honey until fluffy (about 3 minutes). Mix in the bourbon or orange juice just until combined. Gradually add the flour mixture and mix until just incorporated. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 3 hours.
- Preheat the Oven: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
- Shape and Bake: Roll the dough into balls, using about 2 teaspoons of dough per ball. Place them 2 inches apart on the prepared baking sheets. Bake for approximately 12 minutes, or until the edges are golden brown.
- Cool and Coat: Allow the cookies to cool completely on wire racks. Once cooled, roll them in sifted icing sugar to coat.
- Store: Store the cookies in an airtight container at room temperature for up to 1 week.
Notes
- Chop Pecans by Hand: Hand-chopping the pecans ensures an even texture and avoids overly fine pieces that could make the cookies greasy.
- Chill the Dough: Don’t skip chilling the dough for at least 3 hours. This step helps the cookies hold their shape while baking.
- Measure Flour Correctly: Use the scoop-and-level method to measure flour, as too much can make the cookies dense instead of tender.
- Use Softened Butter: Let the butter sit at room temperature until softened. Cold butter won’t mix properly, and melted butter will ruin the texture.
- Roll in Sugar While Cool: Allow the cookies to cool completely before rolling them in sugar. This prevents the sugar from melting and ensures an even coating.
Martha Stewart Noel Nut Balls