No Bake Baileys Irish Cream Cookie Balls

Fresh herbs — the primary flavoring component of compound butter — are among the most nutrient-dense foods available relative to their volume, providing significant concentrations of vitamins, antioxidants, and phytonutrients in the small quantities typically used. Fresh parsley contains more vitamin C per gram than most citrus fruits. Fresh basil contains meaningful amounts of vitamin K and the antioxidant compound eugenol. The fat in butter significantly increases the absorption of the fat-soluble phytonutrients in the herbs — including the carotenoids in parsley and basil — making compound butter a more nutritionally complete delivery mechanism for herb nutrition than the same herbs used without fat.