These cookies are pretty, full of flavor, crunchy and super easy! If you like Pecan Sandies you will LOVE these! I had a ton of pecans left over from baking so many pecan pies for Thanksgiving that I needed to bake something Christmasey with pecans. I like to make Christmas tins full of goodies for my friends, family, neighbors, maintenance workers and etc. and these cookies are perfect for that or even a cookie exchange with girlfriends.
Inside the Wire:
-With an electric mixer or stand mixer cream together the butter flavored shortening and confectioners’ sugar until smooth and creamy and then add the vanilla until incorporated.
-Next, add the dry ingredients in increments (about 3) into the butter/sugar mixture. Add on low speed at first so your dry ingredients don’t fly up. Your dough will be crumbly and thick so make sure if you are using a stand mixer to lock it.
-Add in the pecan chips and incorporate well. Dough will be crumbly.
-Mold and roll into small balls. I made mine a little bigger but you can make them a lot smaller if you want. It all depends on how many you are wanting to make. Refrigerate for about 30 minutes to an hour before baking so they hold their shape a little better.
-Bake for 15 minutes and let cool for a few minutes but make sure they are still warm and then roll them in a small bowl with confectioners’ sugar and place them on parchment paper and let cool completely. The sugar will soak in and wont look like the picture but we are going to roll them a second time.
-After cookies have cooled completely roll again for a second time in confectioners’ sugar.
Butter Pecan Snowballs
Credit: Country Cook
-2 cups of All-Purpose Flour
-1/2 teaspoon Baking Soda
-1/8 teaspoon Salt
-1 cup Butter Flavored Vegetable Shortening
-1 cup Confectioners’ Sugar
-2 teaspoons of Vanilla Extract
-1 ½ cups Pecan Chips
Preheat oven to 350 degrees F.
- In a medium bowl combine flour, baking soda and salt and mix until incorporated.
- In a separate medium bowl with an electric mixer or stand mixer, combine butter flavored shortening and confectioners’ sugar, mix on low speed to prevent the sugar from flying everywhere and then increase to medium speed until smooth and creamy. Add the vanilla and mix until incorporated.
- Next, add the dry ingredients in increments (about 3) into the wet mixture on low speed then increase to medium speed. Note: if you using a stand mixer make sure you have it locked because the mixer gets thick.
- Add pecans into batter until fully incorporated.
- Roll dough into small balls. Refrigerate to help them keep a better shape for about 30 minutes to an hour. Next, place them on an ungreased cookie or on a cookie sheet with parchment paper about 2 inches apart.
- Bake for 15 minutes.
- Add some confectioners’ sugar to a small bowl.
- Once the cookies have cooled a few minutes but still warm roll them in the confectioners’ sugar and set on parchment paper.
- Allow cookies to completely cool and then roll them a second time in the confectioners’ sugar and lastly, eat and enjoy!