Prep: 15 mins | Cook: 15mins | Total: 30 mins | Servings: 48 | Yield: 4 dozen
The mixture of confectioner’s sugar and cake flour makes them almost melt in your mouth. It is my favorite dessert, and I love how delicious it is, how it makes you full without you realizing it. The first memory I had this nut butterball is when I was (8) years old, although my mom told me I’ve been eating this when I was (3) years old, it was on Christmas Eve. We celebrated it at my grandparent’s house, as we usually do until now. It is a tradition that we celebrate as one family. It reminded me of a snowball when I first saw it.
My grandma’s version for this recipe has the right amount of sweetness, which makes it more captivating. And as I was growing up, I was able to help my grandma prepare these nut butter balls. The memories of us being so active in the kitchen, laughing and just being silly, will always be my most treasured memory of her. My relatives will always tell me that I resemble my grandma the most, not just by the looks but also the way I move, and we both have a deep interest in baking.
1 cup butter, softened
1 cup confectioners’ sugar
1 tsp vanilla extract
2 cups cake flour
1 cup chopped pecans
½ cup confectioners’ sugar for rolling
1. Start by preheating the oven at about 325 degrees F (165 degrees C).
2. In a large bowl, cream butter, a cup confectioners’ sugar, and vanilla until smooth. Add and stir in the cake flour, then fold in the pecans. Roll dough into 1-inch balls and place them an inch apart onto ungreased cookie sheets.
3. In the preheated oven, bake until lightly browned for 15 to 19 minutes. Cool cookies completely before rolling in additional confectioners’ sugar. Add remaining sugar to the tin if you are storing the cookies in a tin.
Per Serving: 85.5 calories; 10.2 mg cholesterol; 27.4 mg sodium; 0.7 g protein; 8.6 g carbohydrates.
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