Pecan Cookie Balls Food

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 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.

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 COOKIES

Steps:

• Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.

CARAMEL-PECAN COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and 2 Tbsp. nuts until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet.
• Microwave caramels and milk in separate microwaveable bowl for 30 seconds or until melted when stirred. Drizzle over cookie balls; sprinkle with remaining nuts. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.

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 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.

SPICED RUM PECAN COOKIE BALLS

Steps:

• 1. Preheat oven to 300'F
• 2. In a medium mixing bowl sift flour, salt and baking powder.
• 3. In a small mixing bowl, cream butter and sugar together with a hand mixer.
• 4. Add vanilla extract and rum to the butter sugar mixture and beat on low until smooth.
• 5. Add your butter mixture to your flour mixture. Beat together until smooth. (It'll take a few minutes to incorporate until smooth. It'll seem like there isn't enough liquid at first, but there is. You just to keep mixing until the butter loosens and the dough will form smoothly.
• 6. Stir in your pecan pieces until completely incorporated.
• 7. Roll dough into 1 inch balls and lay out on an un-greased cookie sheet, leaving about 1 inch between each ball.
• 8. Bake for about 21-25 minutes, until they are lightly golden.
• 9. Cool on the cookie sheets until they are cool enough to handle. Then roll each ball in the powdered sugar, and dust tops with cocoa powder.
• 10. These cookies do not freeze well, and are good for about 3-4 days in an air tight container.

PECAN PIE COOKIE BALLS

Steps:

• Microwave caramels and cream in medium microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec.
• Reserve 1 Tbsp. nuts for later use. Add remaining nuts to caramel sauce along with the graham crumbs and vanilla; mix well.
• Cover baking sheet with waxed paper. Shape caramel mixture into 20 balls, using about 1 Tbsp. caramel mixture for each ball. Place on prepared baking sheet.
• Drizzle with chocolate; sprinkle with reserved nuts. Let stand until chocolate is firm.

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 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.

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.