Food Recipes Sugared Pecan Balls 3.7 (137) 7 Reviews Dusted with confectioners’ sugar, these dainty little cookies pack a lot of flavor into every bite. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on October 31, 2022 Print Share Share Tweet Pin Email Photo: Levi Brown Hands On Time: 25 mins Total Time: 1 hrs 20 mins Yield: 36 cookies Jump to Nutrition Facts Ingredients 2 cups pecans 2 cups all-purpose flour, spooned and leveled 1 teaspoon kosher salt 1 cup (2 sticks) unsalted butter, at room temperature ⅔ cup confectioners’ sugar 1 teaspoon pure vanilla extract Directions 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. In a large bowl, whisk together the ground pecans, flour, and salt; set aside. 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. Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets. 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. Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat. Print Nutrition Facts (per serving) 120 Calories 9g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 120 % Daily Value * Total Fat 9g 12% Saturated Fat 4g 20% Cholesterol 13mg 4% Sodium 54mg 2% Total Carbohydrate 8g 3% Total Sugars 2g Protein 1g Calcium 7mg 1% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.