Sugar’s Browned-Butter Pecan Balls

Browning butter with chopped pecans gives these tasty cookies an even deeper and nuttier flavor.

  • Prep Time 30 min
  • Total Time 1 hr 45 min
  • Servings 48

1
cup butter
1/2
cup finely chopped pecans
3/4
cup granulated sugar
1
teaspoon ground cinnamon
1
tablespoon vanilla
1 1/2
cups Gold Medal™ all-purpose flour
1
cup powdered sugar

  • 1 In 1-quart saucepan, melt butter over medium-high heat. Add pecans; cook about 5 minutes, stirring constantly, until butter begins to turn brown. (Butter will get foamy as it cooks so gently stir to prevent nuts from burning.) Remove from heat; pour into bowl. Refrigerate 15 to 20 minutes or until mixture is cooled.
  • 2 Heat oven to 350°F. In large bowl, beat cooled butter-pecan mixture and granulated sugar with electric mixer on medium speed until well mixed. Add cinnamon and vanilla; beat well. Reduce speed to low; gradually beat in flour until dough forms.
  • 3 Roll dough into 1-inch size balls; place on ungreased cookie sheets.
  • 4 Bake about 12 minutes or until cookies are light golden brown (do not overbake). Immediately remove cookies from cookie sheets to cooling racks. Cool 1 to 2 minutes.
  • 5 Place powdered sugar in medium bowl. Roll warm cookies in powdered sugar to coat; return to cooling racks. Cool completely, about 15 minutes. Reroll cookies in powdered sugar.

Expert Tips

If dough seems too dry, you can add a tablespoon or two of milk or cream to wet the dough slightly.

Store cooled cookies at room temperature in a covered container separated by parchment paper.

These cookies are perfect for gift giving because they can be made a few days in advance.