Sugared Pecan Balls

By courtneyepowell

Ingredients

• 2 c pecans
• 2 c all-purpose flour
• 1 t kosher salt
• 1 c unsalted butter at room temp
• 2/3 c confectioners' sugar
• 1 t vanilla extract

Details

Servings 36

Preparation

Step 1

1. Heat oven to 350. Spread pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6-8 mins. Let cool. In a food processor, process pecans until finely ground.
2. In a large bowl, whisk together the ground pecans, flour and salt; set aside.
3. Using an electric mixer, beat butter and 1/3 c of the sugar on med-high until light and fluffy, 2-3 mins. Beat in vanilla.
4. Reduce mixer speed to low and gradually add flour mixture, mixing until just combined (do not overmix).
5. Shape the dought into balls (about 1 T each) and place 2 inches apart on baking sheets.
6. Bake, rotating the baking sheets halfway through, until just beginning to brown, 12-14 mins. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
7. Place the remaining 1/3 c sugar on a plate. A few at a time, roll the cookies in the sugar to coat.

Variations:
Cardamon Cashew Balls - Make according to recipe but replace the pecans with salted roasted cashews (do not toast them). In step 2, add 1/2 t ground cardamom.

Cinnamon Walnut Balls - Make according to recipe but replace pecans with walnuts. In step 2, add 1 t cinnamon. After coating the cookies in the sugar, dust with additional cinnamon.