Cookie Recipes
Chocolate Chip Pecan Balls
Yield: About 4 dozen cookies
Ingredients
- 3/4 cup pecans
- 1 1/4 cups confectioners' sugar
- 1 cup (2 sticks) butter, cut up, softened (no substitutions)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate mini chips
Instructions
- Heat oven to 325 degrees F.
- In a food processor, with knife blade attached, pulse pecans and 1/4 cup sugar until pecans are finely ground. Add butter and vanilla extract; pulse until butter is incorporated. Add flour and salt, and pulse until evenly moistened.
- Transfer dough to medium bowl; stir in chocolate chips. With floured hands, shape dough by heaping teaspoons into 1 inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet.
- Bake cookies for 20 to 22 minutes or until bottoms are lightly browned.
- Transfer cookies to a wire rack to cool slightly.
- Place remaining 1 cup confectioners' sugar in medium bowl.
- While still warm, gently roll cookies, one at a time, in sugar to coat.
- Place cookies on wire rack to cool completely.
- When cool, gently roll cookies in sugar again.
- Repeat with remaining dough and sugar.
- Store cookies in tightly covered container up to 3 weeks.
Nutrition
Per cookie: About 85 calories, 1g protein, 9g carbohydrate, 6g total fat (3g saturated), 0g fiber, 11mg cholesterol, 55mg sodium