BUTTER PECAN BALLS (SNOWNUT BUTTER BALLS)
Yield: 42 to 48n cookies
Taken from St. Louis Post Dispatch e-Edition 12/02/2012
- 3/4 c. pecans
- 1 c. (2 sticks) butter
- 1/2 C. plus 1 T. powdered sugar, plus more for dusting
- 1/2 t. kosher salt
- 1 t. vanilla
- 2 c. plus2 T.unbleached all purpose flour
1.Preheat oven to 350 degrees. Toast the pecans 8 to 10 , or until golden brown and fragrant. Chop into medium to small pieces, depending on desired texture.
2. Increase the oven to 375 degrees. Blend together the butter, sugar, salt and vanilla using the paddle attachment of a stand mixer or a hand held beater. Blend until the mix is light and fluffy.
3. Scrape the bowl well with a rubber spatula and add the flour. Mix just until combined. Add the cooled pecans and continue mixing until incorporated (this stage might be best done by hand if you do not have a good stand mixer such as a KitchenAid).
4. Using a small cookie scoop or a tablespoon and your hands, scoop the cookies into uniform balls and freeze. Transfer to a parchment-lined cookie sheet and bake the chilled or frozen dough until very lightly golden (the tops will take on very little color, but the bottoms will be darker and more firm), about 10 to 12 minutes. If desired, make only a partial batch and save the chilled or frozen dough balls for future use.
5.Cool the baked cookies for 5 minutes before tossing them in additional sifted powdered sugar. Let the cookies cool completely while resting in the sugar and then toss one more time for a beautiful coating. The trick of coating the cookies once while slightly warm makes a silky first layer of sugar that is almost like icing. The baked cookies will stay fresh for several days in a tightly sealed container.