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Chocolate-Chip and Pecan Balls




Source of Recipe


Good Housekeeping


Recipe Introduction


Roll these Mexican wedding cookies twice in confectioners’ sugar, first when the cookies are warm and again when cool, so they'll be snowy white when served.



List of Ingredients




3/4 cup pecans
1 1/4 cups confectioners' sugar
1 cup butter (2 sticks), cut up, softened (no substitutions)
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup semisweet chocolate mini-chips



Recipe



1. Preheat oven to 325° F. In food processor, with knife blade attached, pulse pecans and 1/4 cup sugar until pecans are finely ground. Add butter and vanilla; pulse until butter is incorporated. Add flour and salt, and pulse until evenly moistened. Transfer dough to medium bowl; stir in chocolate chips.


2. With floured hands, shape dough by heaping teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet.

3. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly.

4. Place remaining 1 cup confectioners' sugar in medium bowl. While still warm, gently roll cookies, one at a time, in sugar to coat. Place cookies on wire rack to cool completely. When cool, gently roll cookies in sugar again.

5. Repeat with remaining dough and sugar. Store cookies in tightly covered container up to 3 weeks