Pecan Balls were a staple around the holidays while growing up.
With 7 people in the house, my mom would double and something triple a batch of these bad boys.
We never complained.
Luckily, my husband loves pecans. AKA: I can make a batch and not eat the entire thing in one setting.
The recipe is really straight forward and easy. It is a lovely cookie to make for Christmas and the Holidays.
There is no raising agent in the mix, because you want the cookies to hold their domed shape.
You can either roll the cookies into 1/2 balls, or do what I do, and use a handy, dandy Pampered Chef mini cookie scoop.
Pecan Ball Recipe
Quick, simple, and delicious pecan ball cookie recipe. Perfect for any occasion.
- 2 Cups Sir Galahad Artisan Unbleached Flour Can use regular All-Purpose Flour
- 1/4 Cup Sugar
- 1/2 tsp Salt
- 2 tsp Vanilla
- 1/2 Cup Finely Chopped Pecans
- 1 Cup Butter, softened
- 2-4 Cups Powdered Sugar For coating at the end
Preheat oven to 375
Mix flour, sugar, and salt together
Cut in vanilla, chopped pecans, and butter. I start off using a spoon to break up the butter then use my (CLEAN) hands to rub together the mixture until well combined.
Shape into 1/2 inch balls by rolling or using a cookie scoop. (Cookie scoop recommended)
Bake for 15-20 minutes or until just slightly golden brown. I have found that 18 minutes is the perfect time.
Let cool ON baking sheet for 10 minutes, and then move to a cooling rack. Let cool an additional 5 minutes.
While cookies are cooling, put powdered sugar in a zip lock bag or container.
Add partially cooled cookies to powdered sugar and coat thoroughly.
Remove cookies and place back on cooling rack for an additional 10-15 minutes.
Put cookies BACK into powdered sugar for a second coating.
I usually just store my cookies IN the powdered sugar mix and eat them directly from the bag or container. Ha.
But if you plan on giving these as gifts or putting out on display, let cookies sit for 20-30 minutes in the powder sugar before transferring to whatever container you're putting them in.