Hazelnut Butter Balls

Hazelnut butter balls belong to the same beloved family as Russian tea cakes and Mexican wedding cookies, but the swap to hazelnuts changes everything. Their deep, almost chocolatey toasted flavor cuts through the sweetness in a way walnuts and pecans don’t.

The overnight chill is doing real work here. Cold dough holds its round shape in the oven instead of flattening, and the rest also lets the flour fully hydrate so you get that signature sandy-tender crumb.

Roll the cookies in powdered sugar while they’re still warm so the first coating melts slightly and clings. Once cooled, give them a second roll for that snowy, fully frosted finish that’s the visual hallmark of the cookie.

Keep an eye on them in the oven, they should be just barely golden on the bottoms with the tops still pale. Overbaking turns them dry and crumbly instead of melt-in-your-mouth tender.

Chef Tips

• Toast the hazelnuts at 350°F (175°C) for 8 to 10 minutes before chopping. The skins will flake off in a clean tea towel and the flavor intensifies dramatically.
• Use real butter, not margarine. The whole point of a butter ball is the butter.
• Chop the hazelnuts fine but not powdery, you want little pockets of crunch in every bite.
• Store between layers of parchment in a tin to keep the powdered sugar coating intact.

Variations

• Add 2 tablespoons of cocoa powder to the flour for chocolate hazelnut balls that taste like edible Nutella.
• Swap half the hazelnuts for toasted pecans for a more traditional Southern butter ball.
• Stir in 1 teaspoon of orange zest and a splash of Frangelico for a grown-up holiday version.