Pecan Balls with WALNUTS! A Holidaze Delight!

Dessert | December 23, 2016 | By

Happy Holidays to all! There’s been lots of baking and preparing for this weekend’s celebrations. My tree is untrimmed, my refinished (by me) dining chairs have yet to be placed, and cleaning – the cleaning must be done! Ho ho ho! Ha ha ha!

However the baking is complete (priorities, ya know). I never baked the usual selection of Christmas cookies with my mom, Toni, but this year I wanted to learn her tricks. The big takeaway is that as rich and luscious as her cookies are, they couldn’t be easier! My quest to create delicious and easy recipes started with her. They seem complicated when you taste them but when you make them, they’re simple! YES! Another yes is that I will eventually share them all with you.

There’s a bit of a tale behind the Pecan Balls. She’s been making them my whole life. They are a staple on the family cookie platter. A couple of years ago, I asked her what the ingredients were. She listed the usual ingredients – butter, flour, etc., and then “walnuts” – wait… WALNUTS? What about PECANS??? And in her delightful way, she matter-of-factly said, “I don’t like pecans so I’ve always made them with walnuts instead.” I laughed and said, “then why do we call them Pecan Balls?” Her response? “Walnut Balls sound horrible. Pecan Balls sound so much more delicious!” She CRACKS ME UP!

Here’s how:

INGREDIENTS:
• 1 cup flour
• 2 tbsp sugar
• 1/8 tsp salt
• 1 cup finely chopped walnuts (or pecans or your favorite nut)
• 1/2 cup butter
• 1 tsp vanilla
• 1 cup powdered sugar

DIRECTIONS:
1) In a large bowl, whisk flour, sugar, & salt. Whisk in nuts.
2) Add butter and hand mix well. Add vanilla and continue to hand mix until it’s fully combined.
3) Roll dough into 1” balls and place on a baking sheet.  
4) Bake at 375° for 15-20 minutes or until they’re set but not brown.
5) Place on wire rack to cool a bit then, while still warm, roll them in powdered sugar until fully covered. Cool completely.

When you serve them, you may want to re-roll them in powdered sugar if needed. Here’s my great confession – I have yet to make them with pecans! Unlike my mom, I do like pecans so they are on the baking list. No matter what nut you use, they will have a light, buttery, nutty, crumbly texture that just melts in your mouth. Everyone will go NUTS for them!

Annette

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

TODAY.com Parenting Team FC Contributor
%d bloggers like this: