Pecan Butter Balls Food

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:

• 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.

PECAN BUTTER BALLS

Steps:

• In a large bowl combine pecans, flour, granulated sugar, and salt; add butter and vanilla. Mix well; shape into a ball. With floured hands shape into about 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
• Bake in a 325 degree F oven for 15 to 20 minutes or until bottoms are lightly browned. Cool slightly on a wire rack.
• Place powdered sugar in a large plastic bag. Add slightly warm cookies in batches to bag. Gently shake to coat. Return to wire rack. Repeat coating with powdered sugar when completely cool.

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 BUTTER BALLS

Steps:

• Cream sugar and butter in a large bowl, then add flour, vanilla and pecans.
• Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350° F. Roll into small balls (about 1-inch across) and place on baking sheet.
• Bake for 12-15 minutes or until lightly browned.
• Let stand on cookie sheet about 2 minutes, then gently roll each one in powdered sugar. Let cookies cool. Once they cool, roll again in powdered sugar.
• Store loosely covered.

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.

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

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.

PECAN BUTTER BALLS

Steps:

• 1. Cream butter. Then add 3 tablespoons sifted confectioners' sugar, vanilla, and almond extract. Beat together.
• 2. Add sifted flour and chopped pecans.
• 3. Roll into tiny balls. Bake at 350 for 20 minutes or until done. Roll in powdered sugar while hot. Your hands will probably feel the heat! Makes about 6 dozen cookies.
• 4. This is one of my favorite cookie recipes, and I make these small, sweet cookies every Christmas. I always hope others will eat a lot of them because I could eat every one of them myself!

SIMPLE PECAN BUTTERBALL COOKIES

Steps:

• Gather the ingredients and preheat the oven at 300 F.
• Cream the butter and stir in the vanilla.
• Gradually work in the confectioners' sugar and flour.
• Add chopped pecans and work it into the dough.
• Pinch off the dough and roll to form balls about the size of a quarter.
• Place on greased or parchment-lined baking sheets; bake for 10 minutes, then increase the heat to 325 F and bake for 5 to 10 more minutes.
• Roll the cookies in confectioners' sugar after they've cooled.
• Serve and enjoy.

BUTTER PECAN MELTAWAYS

Steps:

• Toast the pecan (see Recipe Notes below for how to toast nuts), let cool completely, then finely chop. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter with the sugar until light and fluffy, about 2 minutes at medium speed. Add the water and vanilla and mix in. Add the flour all at once and mix on low speed until the mixture comes together as a moist dough. Stir in the (cooled) finely chopped nuts.
• Using a cookie scoop or a tablespoon measuring spoon, scoop a portion and dough and roll into about 1-inch balls. Continue shaping balls with the remain dough, placing onto a baking sheet. (*I like to roll all the dough and pack then onto a smaller baking sheet that will fit nicely into my fridge. When ready to bake, I transfer them to another baking sheet, spacing them apart and baking in a couple of batches).
• Before refrigerating, you can flatten the balls slightly to make more of a "button-shaped" cookie or leave them as balls, if you prefer.
• Place baking sheet into the fridge uncovered and chill 15-30 minutes.
• Meanwhile, preheat the oven to 325F.
• Bake in preheated oven, with balls spaced about 2 inches part, for about 20 minutes. Bake in batches, if necessary, leaving remaining dough in the refrigerator while you bake the first batch.
• Remove from oven and let stand about 1 minutes. Roll warm cookies in icing/confectioners' sugar while still very warm and place onto a wire rack to cool further. Once cooled to just slightly warm, roll again in powdered sugar to thoroughly coat.
• Allow to cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months.

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.

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.