How To Make Pecan Butterball Cookies Food
PECAN BUTTER BALLS
These are melt in your mouth goodies.
Provided by Kathy Farmer
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 13 g, Fat 14.1 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.9 g, Sodium 87.8 mg, Sugar 4.2 g
PECAN BUTTERBALL COOKIES
This is my favorite Italian cookie during the Christmas holiday or at Italian weddings! Pecan butterballs are so easy and simple to make. I grew up with this recipe and I'm happy to share it with you!
Provided by Simple Italian Cooking Blog
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Melt butter in a medium saucepan over medium low heat
- Add in the sugar, flour, vanilla, salt and chopped pecans
- Mix all together to incorporate evenly and remove from heat
- Form small balls out of the dough and place on ungreased baking sheet
- Bake at 325F for 20 minutes, making sure they don't burn
- Remove from sheet and let cool
- Once cooled, roll in confectioners sugar until well coated
HOW TO MAKE PECAN BUTTERBALL COOKIES
Delicious, melt in your mouth cookies that reminds me of snowballs. The powdered sugar coating, the crumbly texture, the homegrown pecans...these pecan butterball cookies are a delight any time of the year.
Provided by Ali Randall
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Pre heat oven to 325 degrees F.
- Roast the chopped pecans for 5-7 minutes watching closely so it doesn't burn. Allow to cool completely.
- Using a stand mixer or hand mixer with a large bowl, combine flour, softened butter, sugar, salt and vanilla until well blended. Add chopped pecans.
- Roll dough and shape into 1-inch balls.
- Place the pecan balls on a nonstick cookie sheet or ungreased cookie sheets covered with a sheet of parchment paper.
- Bake for 25-30 minutes or until just slightly brown. Transfer the pecan butter balls to a cooling wire rack and roll the warm cookies in the cup confectioners' sugar coating well.
BUTTER BALL COOKIES
This cookie is a must during the Holidays. Simple to make. You can vary the recipe by replacing walnuts with cashews, pecan or some time I mix in chocolate chip or butterscotch chips.
Provided by School Chef
Categories Dessert
Time 35m
Yield 4 dozen
Number Of Ingredients 7
Steps:
- Cream butter,sugar, salt and vanilla.
- Blend in flour and nuts.
- Scoop and roll into balls.
- Bake 325 for 22 to 25 minutes.
- Remove from oven roll into powdered sugar.
BUTTER PECAN COOKIES
When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTER PECAN COOKIES
These cookies are very moist...my husband's favorite.
Provided by A. Peterson
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 14.9 g, Cholesterol 28.1 mg, Fat 12.8 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 5.4 g, Sodium 107.8 mg, Sugar 6.2 g
PECAN BUTTER COOKIES
Steps:
- Preheat the oven to 375 degrees. Butter 2 cookie sheets and set aside. Roast 3/4 cup of pecans in oven for 10 minutes or until they emit a good aroma. Remove from oven and cool to room temperature. When cooled, chop pecans with sugar in a food processor until finely ground. Add flour, butter, egg yolk and salt. If dough is too soft, add up to 1/4 cup more flour; otherwise work dough with your hands.
- Gather dough into a 1 1/2 inch round sausage, wrap in waxed paper and rest in fridge for 2 hours or overnight. Cut into 1/4inch rounds and set on baking sheet. Press a pecan half in center. Don't place cookies too closely together or they will run into each other as they spread during baking. Bake for 15 to 17 minutes or until the cookies' edges are golden brown. When they are baked they will give off a wonderful aroma. Remove baking sheets from oven and let cookies cool on sheets for 3 minutes. Then, remove them to a cookie rack to cool them further. Be careful when you handle these as they are very fragile.
BUTTER PECAN ICEBOX COOKIES
My grandmother used to bake very similar cookies. As a little girl, I always loved their butterscotch flavor and was fascinated by the way Grandmother prepared these cookies (from logs that she took out of the icebox!). These are simple but delicious old-fashioned cookies. The dough logs can be stored in the freezer, then pulled out to defrost a day or two before baking time.-Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Divide dough in half; shape each into a 10-in.-long roll. Place wrapped rolls in airtight containers. Refrigerate 8 hours or overnight., Preheat oven to 350°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 7-9 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 70 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 42mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN BUTTERBALL COOKIES
Make and share this Pecan Butterball Cookies recipe from Food.com.
Provided by janetvox
Categories Nuts
Time 55m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Sift flour, sugar and salt together.
- Work the butter and vanilla into flour mixture.
- Add 2 cups of the chopped pecans.
- Mix well and shape into 1 inch balls.
- Roll each ball into the remaining nuts to coat.
- Bake on a parchment lined cookie sheet, middle rack for 25 minutes.
Nutrition Facts : Calories 2507.4, Fat 211, SaturatedFat 68.6, Cholesterol 244, Sodium 1394.9, Carbohydrate 143.6, Fiber 19.1, Sugar 32.4, Protein 28.9
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