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Pecan Butterballs

Assembled ingredients

Lined up in rows, they will expand some, but not much.

Often called Mexican wedding cakes, these little clouds of butter and nuts are a Christmas staple in our household. Served with chilled eggnog they bring life into perspective.

 

Pecan Butterballs

 

16 Tbsp. (2 sticks) unsalted butter
½ cup confectioners’ sugar, plus about 11⁄4 cups for coating the cookies
2 tsp. pure vanilla extract
¼ tsp. salt
2 ¼ cups all-purpose flour
1  cup finely chopped pecans

 

Beat the butter until light and fluffy, adding the sugar one spoon at a time. Slowly add the vanilla. Once incorporated, add the flour, slowly at first, then dump the rest. Add the pecans and salt and mix gently. Refrigerate the completed dough before working. Scoop teaspoons of dough and roll into balls. Bake at 350 degrees for 16 – 20 minutes. Allow to cool slightly before transferring, in batches, to a grocery bag with the remaining powdered sugar inside. Tumble gently until completely covered and spread to finish cooling. Good Stuff!

Buenos

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