Best 20 Pecan Balls Recipes

PECAN BALLS (CHRISTMAS COOKIES)

Steps:

• Mix ingredients together until well blended.
• Hand form into small balls.
• Bake at 300° up to 15 minutes. (These will not brown).
• While balls are still warm, roll into powdered sugar.

PECAN BUTTER BALLS

Steps:

• Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
• Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

MOCHA PECAN BALLS

Steps:

• In a large bowl, combine the wafer crumbs, 2 cups confectioners' sugar, pecans and cocoa. Stir in milk and coffee (mixture will be sticky)., With hands dusted in confectioners' sugar, shape dough into 3/4-in. balls; roll in remaining confectioners' sugar or additional baking cocoa if desired. Store in an airtight container.

PECAN PIE BALLS

Steps:

• 1. Combine first four ingredients in large bowl.
• 2. Add maple syrup, bourbon, and vanilla.
• 3. Use your hands to make sure all the ingredients are mixed thoroughly. Almond extract can be subbed for non-alcohol version... add water to equal liquid amount. You can also try non-alcohol rum flavoring.
• 4. Form balls by scooping a tablespoon size amount of mixture.
• 5. Roll in hands to form balls.
• 6. Place balls on cookie sheet lined with parchment paper. Place cookie sheet in the freezer for 2 hrs. Tip: After all balls are made, roll balls again with slightly water damped hands. This will make balls smooth before dipping in chocolate.
• 7. Melt chocolate bark in a double boiler or microwave per directions on package.
• 8. Dip frozen balls into chocolate.
• 9. Then place on the parchment paper lined cookie sheet.
• 10. Optional: Sprinkle a few grains of coarse sea salt on balls before the chocolate sets.
• 11. These freeze well. Take out of the freezer and let sit for 15 minutes. They are also good frozen!

MOCHA PECAN BALLS

Steps:

• In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.
• Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

MAPLE-PECAN BOURBON BALLS

Steps:

• In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
• Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
• Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
• Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

MOCHA PECAN BALLS

Steps:

• Preheat oven to 375°F.
• In a large bowl crumble cookie dough.
• Stir in cocoa, espresso powder and pecans.
• Shape dough into 48 pieces.
• Wrap each piece around a Hershey Kiss.
• Place 2 inches apart on an ungreased cookie sheet.
• Bake for 10-12 minutes or until set.
• Transfer to wire rack.
• Cool for 5 minutes.
• Roll in confectioners sugar.
• Store in covered container.

PECAN BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cream butter in a large bowl with an electric mixer until smooth and creamy. Add 4 heaping tablespoons powdered sugar and beat until well combined. Mix in cake flour, pecans, water, and vanilla extract.
• Roll dough into balls and place on an ungreased baking pan.
• Bake in the preheated oven until pecan balls are lightly brown on the bottom, about 10 minutes. Roll in powdered sugar while still warm.

MOCHA-PECAN BUTTER BALLS

Steps:

• In a large bowl, cream the butter, cream cheese and confectioners' sugar until light and fluffy. Beat in the vanilla. Combine the flour, drink mix, coffee granules and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 15-18 minutes or until firm. Cool on pan for 1-2 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

GRANDMA'S PECAN COOKIE BALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Cream shortening in a bowl with an electric mixer. Add 1/2 cup powdered sugar gradually; cream thoroughly. Add flour, pecans, and vanilla extract and blend.
• Shape dough into 1-inch balls and place on the prepared baking sheet, baking in batches if needed.
• Bake in the preheated oven on one of the top racks until lightly golden, about 15 minutes, watching to be sure the bottoms do not burn.
• Remove from the oven and roll in some of the remaining powdered sugar while still hot. Let cool, 10 to 20 minutes. Roll again in powdered sugar.

PECAN BALLS

Steps:

• Beat butter, sugar, vanilla together until light and fluffy.
• Add flour, mix to a stiff paste.
• Add processed pecans.
• Roll into 30 small balls.
• bake at 180 degrees C (350 F) for 10 minutes.
• Dust cooled balls with icing sugar.

SUGAR'S BROWNED-BUTTER PECAN BALLS

Steps:

• 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.
• 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.
• Roll dough into 1-inch size balls; place on ungreased cookie sheets.
• 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.
• 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.

DATE-PECAN BALLS

Steps:

• Cream butter with sugar in large bowl.
• Mix in vanilla.
• Stir in flour and spices.
• Add pecans and dates and mix thoroughly.
• Shape into walnut-size balls.
• Transfer to wax paper lined tray.
• Freeze 15 minutes or refrigerate overnight.
• Preheat oven to 350 degrees F.
• Grease baking sheets.
• Arrange cookies, spacing 1 inch apart.
• Bake until golden, 15-20 minutes.
• Roll in icing sugar.
• Let cool slightly.
• Roll in icing sugar again.
• Store in airtight container.

GRANDMA'S PECAN BALLS (FROM AUNT KATIE)

Steps:

• Preheat oven to 350.
• Cream butter with sugar.
• Add flour and pecans, mix well.
• Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
• Bake at 350 for 20 minutes, or until very lightly browned.
• While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.

CHRISTMAS PECAN BALLS RECIPE - (4.6/5)

Steps:

• Cream sugar and butter, then add other ingredients. Make into small balls and bake at 375°F 10 to 12 minutes or until lightly browned. Shake in powdered sugar just before serving. Enjoy!

COCONUT PECAN BALLS

Steps:

• Place crumbs, coconut and pecans in a large bowl; set aside. In a small saucepan, melt butter and peanut butter; add to bowl and mix well. Roll into 1/2-in. balls. Melt chocolate chips and shortening in a heavy saucepan. Dip balls in melted chocolate and place on waxed paper to cool.

GOLD-DUSTED BOURBON PECAN BALLS

Steps:

• In a small bowl sift together cocoa powder and 1 tablespoon confectioners' sugar and whisk in gold powder until combined well.
• In a bowl stir together wafer crumbs and pecans. In a small bowl whisk together bourbon, remaining 3/4 cup confectioners' sugar, and honey and pour into crumb mixture, stirring with a fork until combined well. Form teaspoons of mixture into balls and roll, 4 at a time, in cocoa mixture. Bourbon balls may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 1 week.

PECAN BUTTER BALLS

Steps:

• If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness.
• Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit.
• Sift flour (very important to do this for lighter cookies), sugar, and salt in medium to large bowl.
• Cut up butter into workable pieces, add to flour, and add vanilla.
• Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball.
• Add and work in 2 cups of the nuts.
• Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to.
• Roll balls in the remaining 1 cup nuts.
• Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation.
• You can remove them right away to a wire rack to cool.
• You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.

SHERRY-PECAN BALLS

Steps:

• In a bowl stir together flour and 1/2 cup of the pecans to combine thoroughly; set aside. Spread remaining 1 cup pecans in a shallow pan; set aside.
• In mixer bowl combine butter and sugar; beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in orange rind and vanilla.
• To butter mixture add flour mixture alternately with sherry, mixing to blend after each addition. Gather dough into a ball and enclose in plastic wrap. Refrigerate until dough is firm enough to shape (about 45 minutes).
• Preheat oven to 350°F Shape dough into 1-inch balls; roll balls in pecans to coat evenly. Place about 1 inch apart on ungreased baking sheets.
• Bake until cookies are golden brown and feel firm when touched lightly (15 to 20 minutes). Transfer to wire racks to cool.

HONEY PECAN BALLS

Steps:

• Preheat oven to 300°F
• Mix together all ingredients except powdered sugar & roll into balls.
• Bake 40-45 minutes until brown.
• Roll in powdered sugar; let cool.
• Roll in sugar again & serve.