These are melt in your mouth goodies.
These little cookie balls fall into the “classics” category of that tin. They’re buttery and crumbly and ridiculously easy. I’m a little bit in love with them.
I was right in that they are like Mexican Wedding Cakes. They’re sweet, dense little pecan-speckled balls that are genius in their simplicity and utility. They are made of only four ingredients (five if you count the powdered sugar for dusting) and I doubt that there is an easier cookie out there to make.
My step-mother makes these, and they are fantastic. She does two things differently than this recipe, which I follow as well. We use 1 cup butter instead of margarine…I can’t stand margarine. Also, we use 2 tsp vanilla, instead of the 1/2 tsp called for in this recipe.
The ease of these sweet little spheres makes them perfect for holiday cookie parties or bake sales… this recipe makes A LOT. They’re entirely too poppable though, and they’ll be gone before you know it. A light dusting of powdered sugar is just the thing to surround their buttery, crumbly center; it contrasts so well with the salty, nutty pecans. These Pecan Cookie Balls are a total winner, and I know I’ll be making them again and again throughout the years. This is definitely one to add to your own recipe box.
So Tasty! My mom loved these cookies. I altered the recipe as suggested and used butter instead of margarine. I also creamed the butter before adding the dry ingredients and 1 3/4 cups of pecans. These were delicious!
3 cups all-purpose flour
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
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