This is such a simple fool-proof recipe that delivers that light, richness of a shortbread but is shaped simply in balls. I got this recipe from a young girl in 1989, and it quickly became a family favorite. This sweet girl had baked and brought a couple of cookies into my office for me to taste. When she saw how much I loved them, she sweetly sat down and wrote the recipe out for me. I cannot remember her name, but remember her face and her beautiful demeanor. Every Christmas I think of her and send love and gratitude her way. Her kindness has allowed my family and friends to enjoy these delicious cookies every Christmas.
I dedicate this recipe to my son Alex, whose face lights up at the mention of Pecan Balls because they are quite simply his favorite cookie. Alex stopped over last night and when he saw me in the Christmas baking mood, his first question was if I had baked the pecan balls.....as promised Alex they are being made today.
I also dedicate this blog to the sweet girl from 1989 who shared her recipe with me. You were in our department volunteering for only a short while, but have left me with a lasting gift!
Ingredients
1/2 lb butter ( or margarine )
5 tablespoons sugar
1 teaspoon vanilla essence
1 cup of pecans (ground)
2 cups of flour
Method
I use my food processor with the chopping blades.
Cream the butter.
Add the sugar and cream.
Add the rest of the ingredients and mix to form a dough.
Remove the dough. Using a teaspoon, scoop a little of the dough and form into a ball. Lay on a lined, and lightly floured baking tray.
Bake at 250F for 1 hour. If using a convention oven it may cook a little faster. Mine were done in 50 minutes.
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