Sugared Pecan Balls
Submitted by trey stone from Norris Electric Cooperative
Ingredients:
-2 cups pecans
-2 cups all-purpose flour, spooned and leveled
-1 teaspoon kosher salt
-1 cup (2 sticks) unsalted butter, at room temperature
– ⅔ cup confectioners’ sugar
-1 teaspoon pure vanilla extract
Directions:
-Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 6 to 8 minutes; let cool. In a food processor, process the pecans until finely ground.
-In a large bowl, whisk together the ground pecans, flour, and salt; set aside.
-Using an electric mixer, beat the butter and ⅓ cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla.
-Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
-Shape the dough into balls (about 1 tablespoon each) and place 2 inches apart on baking sheets.
-Bake, rotating the baking sheets halfway through, until just beginning to brown, 12 to 14 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
-Place the remaining ⅓ cup of sugar on a plate. A few at a time, roll the cookies in the sugar to coat.
