Easy Christmas Pecan Balls Recipes

SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
• Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
• Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
• Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

MELTAWAY PECAN BALLS

Steps:

• Preheat oven to 325 degrees farenheit.
• In a food processor with knife blade attached, pulse pecans with 1/4 cup confectioners' sugar until nuts are very finely ground. Add butter and vanilla, and process until smooth, occasionally stopping processor and scraping the side with a rubber spatula.
• Add flour;process until evenly mixed and dough forms.
• With floured hands, shape dough by rounded teaspoon full into small balls.
• Place 1" apart on an ungreased cookie sheet.
• Bake 16 - 18 minutes, or until bottoms are lightly browned and cookies are light golden.
• Transfer cookies to wire rack. Cool for 3 minutes, then roll cookies in remaining confectioners' sugar and place back on wire rack to cool.
• When cookies are completely cool, roll in sugar once again.
• Repeat with remaining dough and sugar.

PECAN BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter in a large bowl with an electric mixer until smooth and creamy. Add 4 heaping tablespoons powdered sugar and beat until well combined. Mix in cake flour, pecans, water, and vanilla extract.
• Roll dough into balls and place on an ungreased baking pan.
• Bake in the preheated oven until pecan balls are lightly brown on the bottom, about 10 minutes. Roll in powdered sugar while still warm.

PECAN BALLS (CHRISTMAS COOKIES)

Steps:

• Mix ingredients together until well blended.
• Hand form into small balls.
• Bake at 300° up to 15 minutes. (These will not brown).
• While balls are still warm, roll into powdered sugar.

EASY CHRISTMAS PECAN BALLS

Steps:

• Put all ingredients except powdered sugar into a large bowl.
• Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
• Place on ungreased or parchment-lined cookie sheet an inch apart.
• Bake for 15 minutes or until set but not brown.
• Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let cookies cool.
• Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered.

PECAN PIE BALLS

Steps:

• Combine chopped pecans, graham cracker crumbs, brown sugar, vanilla, and maple syrup. Stir to combine. Add melted butter only until the mixture comes together and can be easily shaped into balls. (Depending on how you chopped your ingredients, you may have some leftover butter.)
• Shape pecan mixture into 1-inch balls.
• Place balls on a parchment-lined baking sheet and place in the refrigerator or freezer for an hour.
• Melt almond bark according to package directions.
• Remove balls from refrigerator and dip into the chocolate almond bark.
• Place dipped balls on parchment or wax paper and let sit until set.

PECAN BALLS

Steps:

• Spread pecans in a single layer on a baking sheet. Toast in a preheated 350°F oven for 6-8 minutes. Set aside to cool.
• In a large heavy bottomed saucepan melt together the butter, sugar, Karo® Light Corn Syrup and salt. Bring to a boil, then lower the heat and simmer for 3 minutes. Remove from the heat and add the vanilla. Mix well.
• Next, add 2 cups pecans, vanilla wafers and toffee bits to the mixture. Mix until fully moistened.
• To coat: Line a large baking sheet with wax paper.
• Using a small cookie or ice cream scoop divide the mixture rolling into 1-inch bite size balls. Place on baking sheet.
• Melt candy coating per package instructions. Using a fork dip into candy coating allowing any excess to drip off. Place onto wax paper.
• Sprinkle the tops of each pecan ball with reserved 1/2 cup pecans while wet then allow to dry completely.
• Store chilled in an airtight container for up to one week. Bring to room temperature prior to serving.

GRANDMA'S PECAN COOKIE BALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Cream shortening in a bowl with an electric mixer. Add 1/2 cup powdered sugar gradually; cream thoroughly. Add flour, pecans, and vanilla extract and blend.
• Shape dough into 1-inch balls and place on the prepared baking sheet, baking in batches if needed.
• Bake in the preheated oven on one of the top racks until lightly golden, about 15 minutes, watching to be sure the bottoms do not burn.
• Remove from the oven and roll in some of the remaining powdered sugar while still hot. Let cool, 10 to 20 minutes. Roll again in powdered sugar.

PECAN BUTTER BALLS COOKIES

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.