Recipes

Pecan Balls

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Nino Salvaggio
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This recipe, using pecans, is one that I first started baking in the late 60s, even before I went off to cooking school. It’s a no-egg recipe, resulting in a very light and tender cookie FULL of pecan flavor.

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Ingredients

  • 8 oz (2 Sticks) Salted Butter
  • 2 Cups All-Purpose Flour
  • 2 Cups Pecan Pieces, Finely Ground
  • ¼ tsp Ground Cinnamon
  • 2 tsp PURE Vanilla Extract
  • ¼ tsp Salt
  • ½ Cup Granulated Sugar
  • 1 Cup Powdered Sugar

Instructions

  1. Mix all ingredients (EXCEPT POWDERED SUGAR) together in a food processor until just uniformly mixed.
  2. Wrap dough in waxed paper or plastic wrap and chill.
  3. Roll dough into 1-inch balls and space 2 inches apart on a lightly greased cookie sheet.
  4. Bake cookies in a pre-heated 375 F oven about 15 minutes or until cookies look cracked on the surface and are golden brown.
  5. Allow cookies to fully cool, and then roll in powdered sugar. Serve.
  6. Cookies can be stored in an airtight container for up to 3 weeks.

Notes

Makes about 24 – 1″ cookies.

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