Recipe by Kimmie Kooks

This came to me from one of my mother's coworkers I omitted the pecans and used mini chocolate chips and they were very yummy. You could use any type of nut, chocolate or combination of the two. These are wonderful and look pretty on cookie trays.

Ingredients Nutrition


  1. Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mix well. Sift together flour and salt, and then gradually stir into nut mixture. Wrap in plastic wrap and chill in the refrigerator for 2 hours. Preheat oven to 350 degrees F. Roll dough into 1-inch balls, then roll each ball 3 times in powdered sugar. Place 2 inches apart on an ungreased baking sheet.
  2. Bake for 8 to 10 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet and remove to wire rack to cool completely. If desired, dust with powdered sugar before serving.
  3. Store in an airtight container in the refrigerator for up to 1 month. Makes 48 cookies. These cookies can be shipped if packaged carefully.

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