Grandmas Pecan Balls From Aunt Katie Recipes

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.

Steps:

• Combine 1 cup butter and cream cheese in a bowl using an electric mixer on medium speed until creamy. Add flour gradually, beating at low speed. Shape mixture into 48 balls and place on a baking sheet. Cover and chill in the refrigerator for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease the cups of a mini-muffin pan. Press 1 chilled dough ball into each cup and shape into a tart shell.
• Whisk brown sugar, eggs, 2 tablespoons butter, vanilla extract, and salt together in a bowl. Stir in 1 1/4 cups pecans. Spoon mixture into tart shells. Top with the remaining pecans.
• Bake in the preheated oven until edges of cookie shell are delicately brown, 12 to 15 minutes.
• Cool in pans on wire racks for 10 minutes. Gently remove from pans and cool completely on wire racks, about 20 minutes.

Steps:

• Preheat oven to 350.
• Mix together first three ingredients to make a dough. I just use my hands.
• Roll dough into approximately 1" size balls. Place balls on ungreased, non-stick cookie sheet and flatten slightly. Press a pecan half onto top of each cheesy snack.
• Bake 12 to 15 minutes, until slightly golden brown. Let cool on baking sheet for five minutes then transfer to wire rack to cool completely. Serve immediately or store in air-tight container until ready to serve. The cheesy bites will keep at room temperature for two days or in the refrigerator for up to a week.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.

Steps:

• If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness.
• Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit.
• Sift flour (very important to do this for lighter cookies), sugar, and salt in medium to large bowl.
• Cut up butter into workable pieces, add to flour, and add vanilla.
• Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball.
• Add and work in 2 cups of the nuts.
• Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to.
• Roll balls in the remaining 1 cup nuts.
• Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation.
• You can remove them right away to a wire rack to cool.
• You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.

Steps:

• In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

Steps:

• In lg bowl, with a mixer on medium speed, beat 1 cup butter. 1/2 cup powdered sugar, and vanilla until smooth.
• In a med. bowl, mix flour and baking powder.
• Add to butter mixture, stir to mix then beat until well blended. Stir in pecans.
• Shape dough into 1 inch balls and place about 1 in apart on buttered 12 by 15 inch baking sheet.
• Bske @ 300 until cooies are pale golden brown, about 25 minutes If baking two baking sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
• Place remaining 1-1/2 cups of powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over, discard remaining sugar. Set cookies on rack to cool completely.

Steps:

• In a medium bowl, blend together butter and sugar; stir in vanilla and flour. Fold in pecans. Roll dough into walnut-size balls and arrange on an ungreased baking sheet. Bake at 300 degrees for 45 minutes. While still warm, sprinkle cookies with powdered sugar; sprinkle again before serving.

Steps:

• Mix everything together in a bowl until well blended.
• Form into 1 inch balls.
• Refrigerate and enjoy!

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.