Southern Pecan Butterballs are known by many names: Snowball Cookies, Mexican Wedding Cookies, Russian Tea Cakes and Danish Wedding Cookies!
SOUTHERN PECAN BUTTERBALLS
butter flavored vegetable shortening
HOW TO MAKE SOUTHERN PECAN BUTTERBALL COOKIES:
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.
Roll dough into walnut-sized balls. These little spring-loaded cookie scoopers are so handy. They really help you to get all the cookies about the same size and it makes the process go much faster. Place them about 1 ½ inches apart on your cookie sheet.I will then re-roll the cookies in my hand so I get a nice smooth cookie dough ball.
- 1 cup butter flavored vegetable shortening
- 1 cup powdered suga, plus more for coating
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ⅛ tsp salt
- 1 ½ cups chopped pecans
- 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 ½ 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.