Preheat oven to 350F degrees. Line cookie sheets with parchment paper.
Then gently begin adding the flour mixture to the shortening mixture. Add just a little at a time so the flour doesn’t fly everywhere. Stir until combined.
For those of you with a stand mixer, remember to scrape down the sides of the bowl so all of your ingredients get evenly incorporated.
I already had a bag of chopped pecans so I didn’t go out and buy a bag of pecan chips. So I just took these pecans and pounded them out with my heavy meat tenderizer. You don’t want huge chunks of pecans in the cookies. You want nice small chips.
Southern Pecan Butterballs
- 1 cup butter flavored vegetable shortening
- 1 cup powdered sugar plus more for coating
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/8 tsp table salt
- 1 1/2 cups pecan chips
- Preheat oven to 350F degrees.
- Line cookie sheets with parchment paper.
- In a medium bowl, using an electric mixer, combine shortening, powdered sugar and vanilla. Mix until smooth.
- In a separate bowl, combine flour, baking soda and salt. Give it all a stir with a large fork.
- Then gently begin adding the flour mixture to the shortening mixture. Add just a little at a time so the flour doesn't fly everywhere. Stir until combined.
- Stir pecan chips into batter.
- Roll dough into walnut-sized balls. Place them about 1 1/2 inches apart onto prepared cookie sheet.
- Bake for about 15 minutes until the edges just begin to brown slightly. Bake only one cookie sheet at a time.
- While the cookies are baking, get a bowl of powdered sugar ready for dipping.
- Let cookies cool for just a couple of minutes. While still warm, roll the cookies in the powdered sugar. Place them on a platter (or just roll out a sheet of wax paper like I do) and let cookies finish cooling.
- Once they are cool, roll cookies a second time into the powdered sugar. The second dipping ensures even and smooth coating.