Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Noel Nut Balls 3.8 (103) 12 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on December 11, 2017 Rate PRINT Share Trending Videos Close this video player Photo: Joseph De Leo Yield: 5 dozen No holiday cookie tin would be complete without at least a few Noel nut balls, rich nut-and-butter domes, rolled in confectioners' sugar to resemble miniature snowballs. In Martha's family, the cookie dough was traditionally made with a touch of bourbon (or orange juice), for extra flavor. 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 Directions Whisk together flour, pecans, confectioners' sugar, and salt in a medium bowl. With an electric mixer on medium-high speed, beat butter and honey until fluffy, about 3 minutes. Mix in bourbon or orange juice just to combine. Add flour mixture, and beat just to combine. Turn out dough onto a piece of plastic, wrap tightly, and chill 3 hours. Preheat oven to 350 degrees. Roll dough, 2 teaspoons at a time, into balls. Place 2 inches apart on parchment-lined baking sheets. Bake until brown around edges, about 12 minutes. Transfer cookies to wire racks; let cool completely. Roll in confectioners' sugar to coat. Cookies can be stored in an airtight container at room temperature up to 1 week. Rate It PRINT