Pecan Butter Balls

"This is my Tanté Enna's recipe. She made them every year when we would visit. So worth the trip. I was glad to be able to get this recipe and a couple others that I had enjoyed so much as a child."
photo by CabinKat photo by CabinKat
photo by CabinKat
Ready In:
4 Dozen




  • If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness.
  • Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit.
  • Sift flour (very important to do this for lighter cookies), sugar, and salt in medium to large bowl.
  • Cut up butter into workable pieces, add to flour, and add vanilla.
  • Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball.
  • Add and work in 2 cups of the nuts.
  • Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to.
  • Roll balls in the remaining 1 cup nuts.
  • Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation.
  • You can remove them right away to a wire rack to cool.
  • You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.

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My Mom didn't like more than one cook (herself) in the kitchen at any given time, so I taught myself to cook after I lived on my own. I never liked the same old stuff so I had started to experiment with recipes. I found loads of recipes to play with throughout the years, even before the internet (grin). 15 years ago I met a man who loves to cook as much as me. We have been having loads of fun with the recipes that we find. We only post what we find a delight to make and eat.
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