Buttery, rich cookies.
| Servings: | 24 |
| Yield: | 4 dozen |
Ingredients
- 1 cup butter
- ½ cup white sugar
- 2 cups all-purpose flour
- 1 cup chopped pecans
- ⅓ cup confectioners’ sugar for decoration
Instructions
- Beat butter on medium speed for 30 seconds. Add sugar, beat until fluffy. Add flour, and beat at low speed until well blended, stir in pecans.
- Shape into one inch balls. Bake at 325 degrees F (165 degrees C) on an ungreased cookie sheet for 20 minutes. Remove and put on wire rack to cool. Roll in confectioners’ sugar when cool.
Nutrition Facts
| Calories | 160 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 55 mg |
| Sugars | 6 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Made just as the recipe said to Loved them! Will be added to my annual Christmas tray
Easy but delish
These shortbread balls are both delicate and delicious! They remind me of some cookies I had when I was a kid. Very nutty! Kind of wondering how to keep them from flattening out. Mine didn’t keep their ball shape very well, but still delicious!
I’ll be the oddball here. I made this recipe 3 times and all three times I followed the recipe. I figured I was doing something wrong because there’s no way this recipe can have so many 5 star ratings and taste the way they do. These came out super dry. One review talks about rolling out the dough, HOW IS THAT POSSIBLE? I was able to roll them in balls but no way I could ever roll out the dough since it was too dry. Not only is the texture dry, there is no flavor to them at all.
I added extra butter, and used almonds instead of pecans.. toasted the nuts first, and added cardamom for flavor. We are in India, the cardamom sealed them as a hit! This recipe is rather small, and we doubled it!
I was too lazy to dig through all my cookbooks to find the recipe I always used in the past. It has been many years since I had the time to bake, buying from our local bakery instead. So found this recipe, sounded like the one I used to use so made them, Perfection! I think even better than the old recipe!
Excellent. Only use butter. I used chopped pecans and coconut. Wait until they are COMPLETELY cooled (do not handle, they will fall apart), roll in powdered sugar.
Another great recipe. Followed the recipe exactly as directed. Quick and easy. Perfect! Huge hit with family, friends an coworkers. Thank you so much for sharing!
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Simple and delicious . I used pecans.
Easy and delicious recipe. I didn’t have pecans so I crushed about a half cup of almonds. They were delicious!
Came out perfect!!!
This was the first time I had ever made these cookies..I was impressed with the results. The only change I made was to the nuts..I was out of pecans and in a pinch used finely crushed walnuts. They worked out and tasted just as good as pecans I thought.. Everyone else must have thought so too as the cookies were gone in less than 24 hours.
LOVE it—added vanilla (one T) only dipped in powdered sugar after they cooled—-everyone loved them secret—-bake for only 8 mins—-they may look like they are not done but that is the secret of a nice moist delicious cookies – trust me on this – PERFECT
These cookies are excellent!! I didn’t have any pecans so I used coconut instead…delicious!!! They are very delicate when they first come out of the oven so let them cool completely before rolling them in sugar!
I’ve been making these cookies since I was a kid. I lost my recipe and was glad to find it here. These cookies are great with coffee, tea, hot cocoa…DO NOT use anything other than butter!
I decided on this recipe to use up pecans I had for something else. I HATE pecans, so these were to be made for a cookie exchange. Of course, I still needed to sample my work after baking and holy cow – these are AWESOME!! I swear I don’t like nuts, but I couldn’t stop eating these cookies. To me, the pecans added more of a richness along with the butter than a pure nutty flavor. Next time I’m going to try making them in a longer biscotti-ish shape for eating with my morning coffee. Needless to say, these stayed home with me, and I made something else for the cookie exchange:)
Super easy and super good
Everyone said they were the best snowball they had ever had – I made them the size of a golf ball.
Great recipe!!! My Family and I had fun making them and they tasted absolutely delicious!!!
Very good recipe. Just like a recipe that my mother has been making for Christmas for years and years. They really do melt in your mouth. I do add a couple of teaspoons of pure vanilla to the creamed butter/sugar. And I like to chop the nuts very fine so they almost become a part of the dough with little bits to chew on. Make sure that you let the cookies cool fully before tossing them in the confectioners sugar, otherwise you will end up with more of a glaze on the cookie. I use a zip lock bag for the confectioners sugar and do about 3-4 cookies each time. Lastly, I like to make the cookies bite size so that they are a delicious little one bite. Yummy and a classic. Everyone loves these……Thank you for sharing…