Pecan Butterball Cookies Food

PECAN BUTTERBALL COOKIES

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

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.

SOUTHERN PECAN BUTTERBALL,

Steps:

• 1. In a large bowl, cream butter, powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour. Preheat oven to 400 degrees F.
• 2. Roll dough into 1-inch balls. Place onto ungreased cookie sheets. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks. While cookies are baking, place the powdered sugar in a shallow dish.
• 3. While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the confectioners sugar to give them a nice even coating of sugar. Store in an airtight container.

BUTTER PECAN COOKIES

Steps:

• Preheat oven to 350 degrees. On a baking sheet, toast pecans until fragrant, about 6 minutes. Let cool completely; finely chop.
• With an electric mixer, cream butter and 1/3 cup sugar until light, about 1 minute. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.
• Separate dough into 12 pieces; squeeze dough to shape into balls. Roll in sugar. Place, 3 inches apart, on a baking sheet. Gently flatten with the bottom of a glass (reshape sides if necessary). Sprinkle with sugar.
• Bake until golden brown, rotating sheet halfway through, about 15 minutes. Sprinkle with more sugar. Cool cookies on a wire rack.

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.

PECAN BUTTERBALL COOKIES

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.

BUTTER PECAN COOKIES

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.