"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Meltaway Pecan Balls Recipe

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This recipe for Meltaway Pecan Balls, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Wednesday, October 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup pecans
1-1/2 cups confectioners' sugar
1 cup butter, cut up (no substitutes)
1 teaspoon vanilla extract
2 cups all-purpose flour

Directions:
Directions:
Preheat oven to 325. In food processor with knife blade attached, pulse pecans with 1/4 cup confectioners sugar until nuts are very finely ground. Add butter and vanilla, and process until smooth, occasionally stopping processor and scraping side with rubber spatula. Add flour; process until evenly mixed and dough forms. With floured hands, shape dough by rounded teaspoons into 3/4-inch balls. Place balls, 1-inch apart, on ungreased large cookie sheet. Bake 16-18 minutes, or until bottoms are lightly browned and cookies are light golden. Transfer cookies to wire rack; cool slightly, about 3 minutes. Meanwhile, place remaining 1-1/4 cups sugar in small bowl. While still warm, gently roll cookies, 1 at a time, in sugar to coat. Place cookies on rack to cool completely. When cool, gently roll cookies in sugar again. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

Number Of Servings:
Number Of Servings:
6 dozen

 

 

 

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