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Southern Pecan Butterballs

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Rate this recipe 4.2/5 (52 Votes)
Southern Pecan Butterballs 1 Picture

Ingredients

  • 1 cup butter flavored vegetable shortening
  • 1 cup powdered sugar (plus more for coating)
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/8 tsp. table salt
  • 1 1/2 cups pecan chips

Details

Adapted from thecountrycook.net

Preparation

Step 1

Preheat oven to 350F degrees.
Line cookie sheets with parchment paper.

In a medium bowl, combine shortening, powdered sugar and vanilla.
Mix until smooth.
You'll want to use a stand mixer or a handheld electric mixer for this.
Start on a low setting so the powdered sugar doesn't fly up on ya.

In a separate bowl, combine flour, baking soda and salt.
Give it all a stir with a large fork.

Then gently begin adding the flour mixture to the shortening mixture.
Add just a little at a time so the flour doesn't fly everywhere. Stir until combined.

Stir pecan chips into batter.

Roll dough into walnut-sized balls.
Place them about 1 1/2 inches apart on your cookie sheet.

Bake for about 15 minutes until the edges just begin to brown slightly.
Bake only one cookie sheet at a time.

While the cookies are baking, get a bowl of powdered sugar ready for dipping.
Let cookies cool for just a couple of minutes.
While still warm, roll the cookies in the powdered sugar.

Place them on a platter (or just roll out a sheet of wax paper like I do) and let cookies finish cooling.
Once they are cool, roll cookies a second time into the powdered sugar.
The second dipping ensures even and smooth coating.

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