Pecan Christmas Cookies Food

PECAN BALLS (CHRISTMAS COOKIES)

Pecan Balls (Christmas Cookies) image

Make and share this Pecan Balls (Christmas Cookies) recipe from Food.com.

Provided by LiisaN

Categories Dessert

Time 30m

Yield 36-42 cookies

Number Of Ingredients 7

Ingredients

1/2 cup butter, softened
1/4 cup powdered sugar
1/2 cup chopped pecans
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla
additional powdered sugar, for rolling

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 CRESCENT COOKIES

Pecan Crescent Cookies image

These sugary, nutty little nuggets have been a Christmas staple in my house since the late 70s. These tempting cookies were nearly impossible to sneak a pre-holiday nibble of, because even one bite would yield a trail of powdered sugar all over the kitchen, your shirt and your mouth!

Provided by Jeff Mauro, host of Sandwich King

Categories dessert

Time 1h

Yield about 5 dozen cookies

Number Of Ingredients 7

Ingredients

4 cups all-purpose flour, scooped
1/4 teaspoon fine salt
2 cups (4 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
4 teaspoons pure vanilla extract
1 cup pecans, finely chopped
1 1/4 cups powdered sugar

Steps:

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Line 2 baking sheets with parchment.
Whisk the flour and salt together in a large bowl and set aside.
Combine the butter and granulated sugar in a separate large bowl and beat with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Beat in 4 teaspoons of water and the vanilla. Slowly mix in the flour mixture and finally, the pecans.
Break off tablespoonful pieces of dough, roll each to form a crescent shape and arrange evenly spaced on the prepared baking sheets. (You'll have leftover dough for a second batch.)
Bake until slightly golden on the bottoms and edges, 10 to 12 minutes. Watch very carefully--better to undercook than overcook. Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely, about 10 minutes. Repeat with the remaining dough.
Put the powdered sugar in a shallow plate. Once cooled, roll each cookie in an ample amount of the sugar.

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In a large bowl, (or in the bowl of your stand mixer) cream your butter and sugar together. Add the vanilla and salt and mix well. Slowly add the flour, mixing well after each addition. A thick dough will form. Add the chopped pecans and mix well.
Scoop 1 tablespoon of the dough out and roll it into a ball and place it on the cookie sheet. I like using a 1 tablespoon cookie dough scoop to get them all the same size. Continue until all the dough has been formed into balls. Place them on the cookie sheet about 1 inch part. Bake for 15 to 18 minutes.
Allow the cookies to cool for about 5 minutes then gently roll them in powdered sugar while still warm. Allow them to cool completely and then coat them in powdered sugar again.

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