- Calories 120
- Fat 9g
- Sat fat 4g
- Cholesterol 13mg
- Sodium 54mg
- Protein 1g
- Carbohydrate 8g
- Sugar 2g
- Fiber 1g
- Iron 0mg
- Calcium 7mg
Sugared Pecan Balls
Levi Brown
How to Make It
Step 1
Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the pecans until finely ground.
Step 2
In a large bowl, whisk together the ground pecans, flour, and salt; set aside.
Step 3
Using an electric mixer, beat the butter and ⅓ cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla.
Step 4
Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
Step 5
Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
Step 6
Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Step 7
Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat.
Chef's Notes
Pawla656
2011-12-25T16:38:01-05:00
This recipe is more of a shortbread. Make the cookies small because they are crumbly. If you make them right they should melt in your mouth. They are also called 'Russian Teacakes' or 'Mexican Wedding Cakes'.
Mix:
1 cup butter or margarine, softened
1/2 cup powdered sugar
Stir in:
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Shape into balls and bake at 400o until very lightly golden brown on bottoms of cookies. Cookies puff a little but will not spread.
While cookies are still hot, roll in:
Powdered sugar
Gently toss hot cookies in the powdered sugar. Cool on wire rack. (this creates a lightly sticky coating)
After cookies have cooled...gently toss, again, in powdered sugar.
I think you'll find this recipe delicious. I've been making them for over 20 years.
roxyblueyes
2011-12-21T19:04:07-05:00
I was terribly disappointed in this recipe. The first batch was so terrible (consistency and flavor) I thought I must have done something wrong, so I spent the time and money to redo it again and there was no improvement. The consistency is just awful and there was so little flavor...after the second batch I was speechless. I made two other cookie recipes from this issue and they were fab! Also found another pecan ball recipe with less butter, fewer pecans and less flour and they turned out great. Thank you for the inspiration at least :)
jroehdc
2011-12-16T08:54:39-05:00
Could these be frozen and then defrosted for serving? Or would the sugar get messed up?
whycue11
2011-12-14T09:07:24-05:00
I love these cookies and make them every christmas. I thought I would try something different and use this recipe this year but was hesitant to use kosher salt since the salt is more coarse than table salt and thus less likely to blend in with the rest of the ingredients. Against my better judgement, I went ahead and used kosher salt and was horribly disappointed. The cookie itself is melt in your mouth, but unfortunately while it's melting, you also get bursts of saltiness here and there. Not the taste experience I was going for. However, family members who tried the cookie had no complaints. I can't understand what using kosher salt in this recipe does for the cookie? Salted sweets are common now, perhaps that was the goal with this recipe??
