Sugar’s Browned-Butter Pecan Balls

Sugar’s Browned-Butter Pecan Balls

Blogger Arlene Cummings of Cooking With Sugar shares a recipe for pecan balls. My Browned-Butter Pecan Balls are perfect for the holidays. The browned butter and pecans in this recipe give them an irresistible flavor.

Prep Time

30

Minutes

Total Time

1:45

Hr:Mins

Makes

4

dozen

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.
Makes 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.