Pecan Butter Balls Cookies Recipes

PECAN BUTTER BALLS

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.

PECAN BUTTER BALLS

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.

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.

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.

SUGAR'S BROWNED-BUTTER PECAN BALLS

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.

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.

BUTTER PECAN COOKIES

Steps:

• In a large bowl, cream butter, brown sugar and egg. Mix until well blended.
• Slowly add flour and salt and mix well. Cover and refrigerate for at least one hour.
• Preheat oven to 375 degrees F.
• Roll one inch pieces of dough into balls and place 2 inches apart on cookie sheets. Flatten balls with the bottom of a glass dipped in flour. Press a pecan into top of dough.
• Bake 10 to 12 minutes until lightly colored.

BUTTER PECAN COOKIES

Steps:

• Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

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.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

QUICK BUTTER PECAN COOKIES

Steps:

• In a mixing bowl, cream butter and pudding mix.
• Gradually beat in flour.
• Fold in pecans.
• Roll into 1 1/2-inch balls.
• Place balls 2-inches apart on greased baking sheets.
• Flatten to 1/2-inch with a greased glass.
• Bake at 375 degrees Fahrenheit for 10 to 13 minutes or until light golden brown.
• Remove to wire racks.