Pecan Pie Cookie Balls Recipes

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into cookies., Bake at 350° for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.

Steps:

• Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
• Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
• Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
• Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.

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.

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:

• 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:

• 1. Combine first four ingredients in large bowl.
• 2. Add maple syrup, bourbon, and vanilla.
• 3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version... add water to equal liquid amount. You can also try non-alcohol rum flavoring.
• 4. Form balls by scooping a tablespoon size amount of mixture.
• 5. Roll in hands to form balls.
• 6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
• 7. Melt chocolate bark in a double boiler or microwave per directions on package.
• 8. Dip frozen balls into chocolate.
• 9. Then place on the parchment paper lined cookie sheet.
• 10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
• 11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!