Melt-in-Your-Mouth Sugared Pecan Balls Recipe
These are the worst and best cookies to make. The worst because
you not only want to eat them while you are making them, but then the smell attracts the whole family and before you know it, they are all gone! The best because they are not too sweet and go so well with a cup of tea, or coffee, or even hot chocolate. They pack well and everyone enjoys getting powdered sugar all over themselves because they are just so darn good you don’t mind!
I also love these cookies as they are so easy to make and because of the simple ingredients and fast baking time, I can make these on a weeknight and save the weekend for the more intricate baking.
These make amazing Christmas cookies as they look perfect in a clear cellophane bag tied with a big red bow as a gift! But why bake these just for the holidays? They are also great any time of year, especially when served with tea at a gathering or party.
1 cup (2 sticks) of softened (but not completely melted) butter
1/2 cup of powdered sugar (you will also need about 2 cups for later)
1 teaspoon of vanilla extract (the real stuff or we actually like to use Amaretto coffee creamer instead)
1/2 teaspoon of salt
2 cups of flour
2 cups of finely chopped pecans
In a large bowl, combine all of the ingredients to create your dough, making sure that everything is well mixed.
Using about a generous teaspoon, roll out dough balls and place on a non-stick baking sheet. We like the cookies small so they are one-bite cookies but you can always make larger pecan balls. The cookies won’t spread much so I can usually fit a lot of these cookies on each large baking sheet.
Bake in a 350 degree oven for 10-12 minutes or until just starting to lightly brown on the bottom. Remove from the oven and let the cookies cool only slightly.
In a separate bowl or deep dish, put about a cup to two cups of powdered sugar (I start out with one cup and add more when needed). This will be the sugar you roll your hot cookies in for that nice powdered sugar coating.
Roll your hot pecan balls around in the sugar being gentle so as not to crush or break them as they are still hot and delicate and then put them in a container or bowl. Once all of your pecan balls are rolled, repeat and roll all of them a second time. This may seem like extra work, but you will be rewarded! While the cookie cools the first layer of sugar tends to melt into the cookie so it is the second layer that keeps the cookie nice and white with that sugar coating!
Store in an airtight container for up to 2 weeks. Enjoy!
Tags: christmas cookie recipe, Christmas pecan balls, easy cookie recipe, pecan ball recipe, pecan balls, pecan cookies, pecan snowballs, pecans, powdered sugar, Russian tea cookies, sugared pecan balls, tea cookies
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