Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, baking powder, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 12 minutes, until firm but not brown. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
ith knife blade attached, pulse pecans with 3 tablespoons confectioners' sugar
Cream earth balance vegan margarine with 1/4 cup powdered sugar, add water and vanilla and mix.
Add flour and mix well.
Finally mix in pecans. (The batter will appear dry!).
Form into 1-inch diameter balls, place on an ungreased cookie sheet and chill for one hour.
Bake in a slow oven (roughly 300 degrees Fahrenheit) for 20 minutes or until lightly browned.
While still hot, roll in remaining confectioners' sugar.
Store in an airtight container.
Mix all ingredients; roll into small balls and place on cookie sheet.
Flatten with spatula dipped in flour.
Bake at 300\u00b0 for 20 minutes.
Cool thoroughly, then roll in powdered sugar.
Makes 3 dozen small cookies.
(You may want to double the recipe.)
ust until blended. Stir in pecans.
With floured hands roll
Beat butter at medium speed until creamy.
Gradually add 3/4 cup powdered sugar, beating well.
Add flour, mixing well.
Stir in vanilla and pecans.
Shape dough into 1 inch balls, place on ungreased baking sheets.
Bake at 350 degrees for 15 minutes or until lightly browned.
Remove to wire racks to cool slightly. Roll warm cookies in additional powdered sugar.
Cool completely on wire racks.
Makes 4 1/2 dozen cookies.
owl, mix the flour, ground pecans, 1/2 cup grated chocolate
owl, combine the flour, ground pecans, 1/2 cup ground chocolate
inutes or just until the cookies start to turn light golden
Preheat oven to 375\u00b0.
Beat margarine until creamy.
Add sugar, egg and extract, beating well.
Sift flour and baking powder together.
Add to creamed mixture.
Stir in pecans.
Roll small pieces of dough into small crescent shapes with hands.
Bake on ungreased cookie sheet until golden, about 12 minutes.
Sift powdered sugar over the cookies while still hot.
Cool and store airtight.
Makes about 40.
Combine Crisco,
butter, sugar and vanilla.
Beat until creamy.
Add flour,
salt
and pecans last and mix.
Pinch off dough and roll into little balls.
Bake in preheated 350\u00b0 oven for 10 to
12
minutes.
Roll
cookies in powdered sugar while hot.
Mix butter in mixer until fluffy. Slowly add flour. Add pecans, 1/4 cup 10x confectioners sugar and orange extract. Mix well. Use one level tablespoon for each cookie; shape into balls and place 2-inches apart on a greased baking sheet. Bake in a preheated 350\u00b0 oven for 15 minutes. Transfer to a wire rack with wax paper under. Dust cookies with remaining 10x sugar. These cookies freeze well.
br>Add vanilla, salt and pecans.
Remove from mixer and
o 325 degrees. Blend the pecans in a food processor until
lour.
Mix in the pecans with a spatula.
With
Combine flour and cinnamon in a large bowl.
Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
Shape dough into 1 inch balls. Place on ungreased cookie sheets.
Bake at 400 degrees fahrenheit for 10-12 minutes.
Remove cookies to wire racks to cool slightly.
Roll cookies in powdered sugar, and cool completely on wire rack.
Cream margarine, sugar, salt and vanilla together.
Add flour and pecans.
Mix well.
Roll into walnut sized balls.
Bake on cookie sheet for about 1 hour at 275\u00b0.
Remove from oven; roll into confectioners sugar.
Cool and roll in confectioners sugar again.
Makes about 4 dozen cookies.
Preheat oven to 350 degrees F (175 degrees C).
Mix cake flour, pecans, coconut oil, confectioners' sugar, and vanilla extract together in a bowl until mixture comes together and forms a soft dough. Roll dough into 1-inch balls and arrange 2 inches apart on a baking sheet.
Bake in the preheated oven until the bottoms of the cookies are golden brown, 10 to 12 minutes.
inch apart.
Bake cookies until pale gold and the
Cream margarine, sugar and vanilla.
Blend in flour and nuts. Shape into 3/4-inch balls rolling in palm of hands.
Space about 1/2 inch apart on ungreased cookie sheet.
Bake in slow oven (325\u00b0) for 30 minutes.
Cookies should be creamy color.
Remove to wire rack until warm and roll in powdered sugar.
Cool entirely and roll in powdered sugar again if desired.
Makes 3 to 3 1/2 dozen cookies.