Grandmas Pecan Balls From Aunt Katie Food

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

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.

PECAN SANDIES

Steps:

• In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

LOUISIANA PECAN BALLS

Steps:

• In lg bowl, with a mixer on medium speed, beat 1 cup butter. 1/2 cup powdered sugar, and vanilla until smooth.
• In a med. bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix then beat until well blended. Stir in pecans.
• Shape dough into 1 inch balls and place about 1 in apart on buttered 12 by 15 inch baking sheet.
• Bske @ 300 until cooies are pale golden brown, about 25 minutes If baking two baking sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
• Place remaining 1-1/2 cups of powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over, discard remaining sugar. Set cookies on rack to cool completely.

PECAN BALLS

Steps:

• Beat butter, sugar, vanilla together until light and fluffy.
• Add flour, mix to a stiff paste.
• Add processed pecans.
• Roll into 30 small balls.
• bake at 180 degrees C (350 F) for 10 minutes.
• Dust cooled balls with icing sugar.

AUNT ANNIE'S CHEESE BALL

Steps:

• Mix all ingredients except 1 1/2 c chopped pecans with mixer till throughly combined.
• Form into two medium balls or one large ball. Wrap in plastic wrap or wax paper and refrigerate till hardened (about 1 hour or so).
• Remove from fridge and undo wrap and roll in remaining crushed pecans.
• Enjoy with assorted cracker, we like Triscuits and Club crackers best.

PECAN BUTTER BALLS

Steps:

• If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness.
• Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit.
• Sift flour (very important to do this for lighter cookies), sugar, and salt in medium to large bowl.
• Cut up butter into workable pieces, add to flour, and add vanilla.
• Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball.
• Add and work in 2 cups of the nuts.
• Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to.
• Roll balls in the remaining 1 cup nuts.
• Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation.
• You can remove them right away to a wire rack to cool.
• You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.