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.
Ingredients
- 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
Instructions
- 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.
Can real butter be used in place of the butter flavored shortning?
Yes, you can use butter in place of the vegetable shorting. I have been making these cookies for years using butter.
I think I could handle making them...question I have is,if making for Christmas....how far in advance can I make them without the powdered sugar coating dissolve? Any special hints as to making them weeks in advance and freeze before rolling them, or will the defrosting not work when trying because of the moistness?? Thanking you in advance 😉 mema 1942
YOU CAN BAKE UP TO A COUPLE MONTHS AND FREEZE IN ZIP LOCK BAGS....ROLL THEM IN THE POWERED SUGER AFTER THEY COME OUT OF OVEN.... COOL AND PUT IN BAGS... BAKE THEN PUT IN THE POWERED SUGAR AFTER THEY COOL OFF JUST A LITTLE...STILL WARM....PUT IN FREEZER...THEN WHEN READY THAT THEM OUT TO DEFROST AND ENJOY...
I don't know about this version, but the version I make (with butter and less sugar in the actual dough) can be frozen up to a year, if you wrap it right. I have to hide "my portion" from my hubby, or he will "sleep eat" them. I usually cover a jellyroll pan with foil, then parchment, then the powdered sugar, roll the cookies in the sugar at the back of the pan, place them to the front to cool, repeat, reroll in the sugar after they are cool. I then package them up. The ones I want to freeze I will wrap up inside the parchement, and foil (with the remaining powdered sugar still around the cookies) and then place this into a gallon freezer bag, and then another bag. I know this seems like a lot, but they last me a year this way, hidden behind the broccoli and spinach in the freezer, lol!
Can I use real butter instead of butter flavored shortening?
Thank you.
Yep! I really do recommend that you try the shortening first. Then you can make the judgement of which of the two you like better 🙂
I use 50/50 and prefer that. Using all butter, the cookie seems to not hold together as well
Can these been frozen before baking and baked flater? If so, for how long? I have wedding shower I need to make desserts for 70 people.
NEVER TRIED FLAT...ALWAY ROUND....YOU COULD TRY A FEW AND SEE....THEY WILL MELT IN YOUR MOUTH....CAN BAKE AHEAD OF TIME AND FREEZE....
Our family calls these Mexican Wedding Cakes from years and years ago !
Yes, me too. Love these and they are a sweet Christmas memory for my family.
Many names for these. PECAN sandies, tassies
These taste amazing. they melt in my mouth, just the way I remember my mother's tasting.
I have never made them. My only question is should they crumble when you take a bite? They didn't completely crumble but did break into about 3 pieces. Thank you!!
Hi Trina! Yay! So happy you loved them. They do crumble slightly. Almost like a shortbread. Hope that helps! 🙂
I'm on a keto diet. Can I use almond flour to substitute the white flour? I have Xylitol powdered sugar ,so this would be perfect if I can sub the flour also.
Did I do something wrong? Made these and they came out pretty crunchy/slightly hard. I've never had this cookie before but when I see people say melt in your mouth I picture a soft cookie. This was definitely a firmer cookie for me. Any tips on what I might have done to not get the melt in your mouth cookie?
Hi Nicki, they are not a soft cookie. They are more like a shortbread so they should be slightly crumbly.
Thanks for the quick reply! They definitely taste delicious, just didn't realize the firmness. 🙂
Is that a Solula cookie scooper or a Kitchen Aid? I have a recipe that uses butter and granulated sugar in the batter instead of shortening and powdered sugar. Love them. Sometime I'll have to try your recipe!
Can i use salted butter instead?
Hi! what do you do if the dough is too loose to roll into a ball?
I have been looking for this recipe for years. This is the same cookies that my mother made, using the butter flavored Crisco. Tried these and exactly what I remember.
Great cookie recipe
Gone make them tomorrow. ❤️
can I dip these cookies into chocolate instead of coating with powdered sugar?
Absolutely! Maybe do a mix of both!