Time 45m Yield about 5 dozen Number Of Ingredients 7 Steps:
In a large bowl combine pecans, flour, granulated sugar, and salt; add butter and vanilla. Mix well; shape into a ball. With floured hands shape into about 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Bake in a 325 degree F oven for 15 to 20 minutes or until bottoms are lightly browned. Cool slightly on a wire rack. Place powdered sugar in a large plastic bag. Add slightly warm cookies in batches to bag. Gently shake to coat. Return to wire rack. Repeat coating with powdered sugar when completely cool.
Time 1h Yield 24 Number Of Ingredients 6 Steps:
Cream sugar and butter in a large bowl, then add flour, vanilla and pecans. Cover with plastic wrap and refrigerate for 30 minutes. Preheat oven to 350° F. Roll into small balls (about 1-inch across) and place on baking sheet. Bake for 12-15 minutes or until lightly browned. Let stand on cookie sheet about 2 minutes, then gently roll each one in powdered sugar. Let cookies cool. Once they cool, roll again in powdered sugar. Store loosely covered.
Time 35m Yield 4 Dozen, 6-8 serving(s) Number Of Ingredients 6 Steps:
If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness. Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit. Sift flour (very important to do this for lighter cookies), sugar, and salt in medium to large bowl. Cut up butter into workable pieces, add to flour, and add vanilla. Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball. Add and work in 2 cups of the nuts. Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to. Roll balls in the remaining 1 cup nuts. Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation. You can remove them right away to a wire rack to cool. You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.
Time 1h Number Of Ingredients 6 Steps:
With a hand mixer or in a stand mixer, beat the softened butter, white sugar, and 1/4 cup of the confectioner’s sugar until it is light and fluffy. Add half the flour and mix on low until combined. Then add the remaining flour and salt. Mix on low to combine. Add the pecans and mix on low until just combined. The mixture will be loose and crumbly. Gently form the dough into two logs, about 1-2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for about 30 minutes. Meanwhile, preheat the oven to 325-F. When the dough is thoroughly chilled, slice it into 1/2-inch rounds and each slice into balls. The balls should be about 1 to 1.5 inches in diameter. Line the balls up on a parchment paper lined sheet pan. Keep them about 1-inch apart. Bake for about 20 minutes or until the bottoms are golden brown. Thoroughly cool the butter pecan balls and then toss them in sifted confectioner’s sugar before serving.
Yield 24 Number Of Ingredients 6 Steps:
Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well. Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners’ sugar. Store in an air tight container.
Time 27m Yield 30 balls Number Of Ingredients 5 Steps:
Beat butter, sugar, vanilla together until light and fluffy. Add flour, mix to a stiff paste. Add processed pecans. Roll into 30 small balls. bake at 180 degrees C (350 F) for 10 minutes. Dust cooled balls with icing sugar.
Yield 18 Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top. Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture. Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.
Number Of Ingredients 7 Steps:
Preheat oven to 350F degrees. Line cookie sheets with parchment paper. In a medium bowl, combine shortening, powdered sugar and vanilla. Mix until smooth. You’ll want to use a stand mixer or a handheld electric mixer for this. Start on a low setting so the powdered sugar doesn’t fly up on ya. In a separate bowl, combine flour, baking soda and salt. Give it all a stir with a large fork. Then gently begin adding the flour mixture to the shortening mixture. Add just a little at a time so the flour doesn’t fly everywhere. Stir until combined. Stir pecan chips into batter. Roll dough into walnut-sized balls. Place them about 1 1/2 inches apart on your cookie sheet. Bake for about 15 minutes until the edges just begin to brown slightly. Bake only one cookie sheet at a time. While the cookies are baking, get a bowl of powdered sugar ready for dipping. Let cookies cool for just a couple of minutes. While still warm, roll the cookies in the powdered sugar. Place them on a platter (or just roll out a sheet of wax paper like I do) and let cookies finish cooling. Once they are cool, roll cookies a second time into the powdered sugar. The second dipping ensures even and smooth coating.
Time 1h45m Yield 48 Number Of Ingredients 7 Steps:
In 1-quart saucepan, melt butter over medium-high heat. Add pecans; cook about 5 minutes, stirring constantly, until butter begins to turn brown. (Butter will get foamy as it cooks so gently stir to prevent nuts from burning.) Remove from heat; pour into bowl. Refrigerate 15 to 20 minutes or until mixture is cooled. Heat oven to 350°F. In large bowl, beat cooled butter-pecan mixture and granulated sugar with electric mixer on medium speed until well mixed. Add cinnamon and vanilla; beat well. Reduce speed to low; gradually beat in flour until dough forms. Roll dough into 1-inch size balls; place on ungreased cookie sheets. Bake about 12 minutes or until cookies are light golden brown (do not overbake). Immediately remove cookies from cookie sheets to cooling racks. Cool 1 to 2 minutes. Place powdered sugar in medium bowl. Roll warm cookies in powdered sugar to coat; return to cooling racks. Cool completely, about 15 minutes. Reroll cookies in powdered sugar.
Time 25m Yield 4 dozen. Number Of Ingredients 7 Steps:
In a large bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners’ sugar; cool completely on wire racks. Roll cooled cookies again in confectioners’ sugar.
