Bake: 325 For 20/25 minutes on ungreased cookie sheet
Yield: 60 medium size pecan balls
1 Cup of butter (2 sticks)
1/3 Cup of powdered sugar (10X Sugar)
2 Teaspoons Pure Vanilla Extract
1 Tablespoon Water
2 Cups Flour OR 2 Cups Bob’s Red Mill 1 to 1 Gluten Free Flour
1/2 Teaspoon Salt
3/4 to 1 Cup of chopped Pecans (I use 1 Cup)
1 Cup, or more, Powdered Sugar for rolling Pecan Balls
Cream butter and powdered sugar until mixed well. Add vanilla and water.
Add flour, salt and chopped pecans and mix until dough is soft.
I use about 2 teaspoons of dough to roll into balls and place on cookie sheet to bake. Cookies will get larger when coated with powdered sugar. If you make them too large then coat them with powdered sugar, they will be very big and look like golf balls! LOL
Bake 20/25 minutes at 325 until lightly brown on bottom. Top will not brown.
When hot roll in powdered sugar to coat. Place on wire rack to cool completely before storing. When cool store in airtight container in refrigerator. Hide them in the back of the refrigerator or they will be eaten before Christmas!!!!
Tip: I put powdered sugar in a flat deep dish (like a pie dish) and gently roll balls in powdered sugar to coat. Place on cookie rack to cool completely and store. I put wax paper between layers so they don’t stick together. Can be lightly dusted with powdered sugar before serving.