Pecan Balls Christmas Cookies Recipes

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.

CHRISTMAS PECAN BALLS RECIPE - (4.6/5)

Steps:

• Cream sugar and butter, then add other ingredients. Make into small balls and bake at 375°F 10 to 12 minutes or until lightly browned. Shake in powdered sugar just before serving. Enjoy!

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 BUTTER BALLS

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.

PECAN MELTAWAYS

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.

GRANDMA'S PECAN BALLS (FROM AUNT KATIE)

Steps:

• Preheat oven to 350.
• Cream butter with sugar.
• Add flour and pecans, mix well.
• Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
• Bake at 350 for 20 minutes, or until very lightly browned.
• While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.

MEXICAN PECAN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
• Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
• Let the cookies cool completely, then roll in remaining confectioners' sugar.

MOCHA PECAN BALLS

Steps:

• In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
• Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.