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Butter Ball Cookies
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Low cal: 
A Baker's Dozen of Christmas Cookies -- Day 2
This holiday favorite was passed down from my great-grandmother to my mother Barbara Ann Eldredge (the baking gene skipped my maternal grandmother). Each holiday season, Mom would make a batch of these along with the Toll House cookies and oatmeal raisin varieties. In the final years of her life, I was pressed into service to assist her with the holiday cookie baking. Now, each year right after Turkey Day, my father happily presents me with the family’s Currier & Ives cookie tins and tells me to get busy. And each year when the aroma of these cookies wafts through the kitchen, it feels like Mom is still there with us.
-- Richard L. Eldredge
Hands on time: 15 minutes Total time: 45 minutes Serves: Makes 2 1/2 dozen
Ingredients:
-
1/2 cup (1 stick) unsalted butter
3/4 cups sifted confectioners' sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups of sifted flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
Sprinkles or colored sugar
Instructions:
Preheat oven to 350 degrees.
Cream together butter and sugar and blend in vanilla. Add egg and beat until light and fluffy.
Sift together flour, salt, and baking powder. Blend gradually into butter mixture.
Drop by teaspoonful onto ungreased cookie sheet. Top each with a pinch of sprinkles.
Bake 10 to 12 minutes.
Cream together butter and sugar and blend in vanilla. Add egg and beat until light and fluffy.
Sift together flour, salt, and baking powder. Blend gradually into butter mixture.
Drop by teaspoonful onto ungreased cookie sheet. Top each with a pinch of sprinkles.
Bake 10 to 12 minutes.
Nutrition:
Per cookie: 63 calories (percent of calories from fat, 46), 1 gram protein, 8 grams carbohydrates, trace fiber, 3 grams fat (2 grams saturated), 15 milligrams cholesterol, 75 milligrams sodium.
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