Recipe by Um Safia
I love these gorgeous little balls! The use of nuts & icing sugar reminds me of Algerian style cookies - my husband loves them as they are so similar. If you give them a few coats of confectioners sugar youwill get a beautiful finish. This recipe was originally from McCormicks.
Top Review by csgeddes
Thank you for your recipe. The cookies were really delicious, especially with a cup of hot tea.
They were very tender (I stirred the flour and nuts in as suggested and did so as little and as gently as possible). They were also so nice and buttery (I used unsalted butter, but did include the small amount of salt in the recipe).
Although I barely squeezed one tsp of vanilla from my almost empty bottle, it seemed to be enough for me because it allowed the buttery flavor to dominate..
My oven runs a little hot, so I baked my lbarely 1 inch balls at 325 for 10 minutes and they were set up nicely and stayed light in color.
Your advice to roll twice is right on. When I was packing them in my tin, I couldn't resist sprinkling more over the tops using a sieve!
- 1 cup butter, softened
- 1⁄2 cup confectioners' sugar
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 2 cups flour
- 2 cups finely chopped pecans
- 2 cups confectioners' sugar (you may need a touch extra too!)
Directions See How It's Made
- Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
- Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
- Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
- When cool, roll again in sugar at least once but I like to do it twice for a better finish.