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My Mom’s Pecan Shortbread Balls

Yields1 Serving

 1 cup butter, at room temperature
 1/2 cup icing sugar, plus extra for rolling
 1 tsp vanilla
 2 1/4 cup all-purpose flour
 1/4 tsp salt
 3/4-1 cup finely chopped pecans, toasted

Preheat the oven to 350F.


In a large bowl, beat the butter, icing sugar and vanilla for 2-3 minutes, until pale and light. Add the flour and salt and stir or beat on low until the dough starts together; add the pecans as you stir.


Roll the dough into walnut-sized balls and place on an ungreased or parchment-lined baking sheet. Bake for 12-15 minutes, until very pale golden. Place some icing sugar in a shallow bowl and roll the cookies in the icing sugar to coat almost as soon as they come out of the oven - while they’re still very warm. The butter will seep into the icing sugar, giving them an icing-like coating; if you like, roll them in icing sugar a second time, after they’ve cooled slightly.


Makes 2 dozen cookies.