These buttery melt in the the mouth cookies are so scrumptious and not too sweet. At times other nuts such as almond, walnut and the like are added to the dough.
It takes a bit of your time for rolling this treat. I had rolled them into tiny balls. They are often served during Christmas, wedding or festive celebrations.
If you have a time, dry roast or bake the pecan before grinding. This step is not neccesary but that really enhance the flavor of these balls.
Yield : 30-40 balls
2 C all purpose flour
1 C softened butter
1/2 C fine sugar
1/2 C toasted pecan, ground
1/2 tsp vanilla extract
powdered sugar for coating
Cream butter, sugar and vanilla.
Stir in flour and ground pecan, mix well to form into soft dough. Preheat oven @ 160 C.
Roll dough into 1 inch ball and place into ungreased baking sheet.
Bake for 20 minutes until set but not brown. Remove and cool on wire rack.
While still warm, roll the balls with powdered sugar until well coated.
When completely cool, store in an airtight container.