Pecan Butter Balls – Cookie Recipe
I love baking, but since so many of my “consumers” are trying to eat healthfully, or experiment with different diets now and then, I try to support them, and do not bake as much. I also need to learn from their good judgment and cut down on these indulgences myself.
However, when Holidays come around, and parties are to be attended to, and family and friends to join for some merry making, I get back to my baking.
I also like to try new recipes, just to expand my horizons a bit, so today I will post a recipe for Pecan Butter Balls, which I found on one of the blogs I visit regularly, and Suzy is a super baker. I baked Butter Balls before, but these are so much lighter, and use pecans rather than walnuts, which I love so much.
I have slightly modified her recipe for my use, so I will post my version here for you.
- 1 cup butter, softened
- ½ cup powdered sugar
- ¼ tsp salt
- 2 tsp vanilla extract
- 2 cups sifted flour, all purpose white
- 1 cup pecans, ground up
- Powdered sugar for topping
- Cream the butter with powdered sugar.
- Add vanilla extract and salt, and mix it in well.
- Gradually add sifted flour, and continue mixing.
- Mix in chopped pecans.
- Cover the dough and keep in the fridge for an hour, or overnight.
- Using a tea spoon, scoop dough and form into balls.
- Place balls on a greased cookie sheet, leaving some space between each.
- Preheat oven to 350°F.
- Bake for 8-10 minutes, or until set (they will start cracking if baked too long)
- Gently, remove onto cookie cooling racks.
- Cool completely.
- Roll in thoroughly in powdered sugar.
- Store in an airtight container in a cool place, or serve immediately.
These are very delicate when hot, and can fall apart very easily. Be gentle when removing from hot pan for cooling. Also, keep handling to a minimum, until totally cooled.