Pecan Balls Food

PECAN BUTTER BALLS

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.

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 BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter in a large bowl with an electric mixer until smooth and creamy. Add 4 heaping tablespoons powdered sugar and beat until well combined. Mix in cake flour, pecans, water, and vanilla extract.
• Roll dough into balls and place on an ungreased baking pan.
• Bake in the preheated oven until pecan balls are lightly brown on the bottom, about 10 minutes. Roll in powdered sugar while still warm.

MYRNA'S HUNGARIAN PECAN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 baking sheets. In the bowl of a mixer, combine the butter and vanilla. Add 1/2 cup of the sugar, then slowly add the flour and pecans and mix just until combined. Use your hands to roll the dough into balls about 3/4-inch in diameter, and arrange them on the baking sheets. Bake 15 to 20 minutes, until golden brown. Meanwhile, spread the remaining confectioners' sugar out on a plate. When the cookies are done, remove from the oven, let cool 3 to 5 minutes, and then roll each cookie in the sugar until coated, letting each rest in the sugar for a minute to absorb it. Let cool completely on wire racks, then store in airtight containers.

PECAN COOKIE BALLS

Steps:

• Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
• Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
• Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.

PECAN PIE BALLS

Steps:

• Combine chopped pecans, graham cracker crumbs, brown sugar, vanilla, and maple syrup. Stir to combine. Add melted butter only until the mixture comes together and can be easily shaped into balls. (Depending on how you chopped your ingredients, you may have some leftover butter.)
• Shape pecan mixture into 1-inch balls.
• Place balls on a parchment-lined baking sheet and place in the refrigerator or freezer for an hour.
• Melt almond bark according to package directions.
• Remove balls from refrigerator and dip into the chocolate almond bark.
• Place dipped balls on parchment or wax paper and let sit until set.

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.

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

PECAN BALLS

Steps:

• Spread pecans in a single layer on a baking sheet. Toast in a preheated 350°F oven for 6-8 minutes. Set aside to cool.
• In a large heavy bottomed saucepan melt together the butter, sugar, Karo® Light Corn Syrup and salt. Bring to a boil, then lower the heat and simmer for 3 minutes. Remove from the heat and add the vanilla. Mix well.
• Next, add 2 cups pecans, vanilla wafers and toffee bits to the mixture. Mix until fully moistened.
• To coat: Line a large baking sheet with wax paper.
• Using a small cookie or ice cream scoop divide the mixture rolling into 1-inch bite size balls. Place on baking sheet.
• Melt candy coating per package instructions. Using a fork dip into candy coating allowing any excess to drip off. Place onto wax paper.
• Sprinkle the tops of each pecan ball with reserved 1/2 cup pecans while wet then allow to dry completely.
• Store chilled in an airtight container for up to one week. Bring to room temperature prior to serving.

PECAN BUTTER BALLS COOKIES

Steps:

• With a hand mixer or in a stand mixer, beat the softened butter, white sugar, and 1/4 cup of the confectioner's sugar until it is light and fluffy.
• Add half the flour and mix on low until combined. Then add the remaining flour and salt. Mix on low to combine.
• Add the pecans and mix on low until just combined. The mixture will be loose and crumbly.
• Gently form the dough into two logs, about 1-2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for about 30 minutes.
• Meanwhile, preheat the oven to 325-F.
• When the dough is thoroughly chilled, slice it into 1/2-inch rounds and each slice into balls. The balls should be about 1 to 1.5 inches in diameter.
• Line the balls up on a parchment paper lined sheet pan. Keep them about 1-inch apart.
• Bake for about 20 minutes or until the bottoms are golden brown.
• Thoroughly cool the butter pecan balls and then toss them in sifted confectioner's sugar before serving.

EASY CHRISTMAS PECAN BALLS

Steps:

• Put all ingredients except powdered sugar into a large bowl.
• Mix thoroughly by hand, cover with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350° F. Roll cookies by hand into 1-inch balls.
• Place on ungreased or parchment-lined cookie sheet an inch apart.
• Bake for 15 minutes or until set but not brown.
• Let stand on cookie sheet about 2 minutes, then gently roll each one gently in powdered sugar. Let cookies cool.
• Once they cool (15-20 minutes), roll again (gently) in powdered sugar. Store loosely covered.

MOCHA PECAN BALLS

Steps:

• In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
• Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.