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Judy's Nut Ball Cookies

Judy's Nut Ball Cookies	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 48

3/4 cup ground pecans
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour
1/4 teaspoon salt
extra powdered sugar

Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mix well. Sift flour and salt, stir into nut mixture. Chill. Roll into 1-inch balls, then roll each ball 3 times in the extra powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 F until set but not brown, 8 to 10 minutes. Do not overbake or they will fall apart.

Variation: Frosty Snowballs
When you roll the cookies in powdered sugar, you divide the powdered sugar into three or four bowls. Then, you take three or four different colors of edible glitter and mix one color glitter into each of the bowls. Then when you roll the cookies in the sugar, they turn out all shiny and sparkly like a Christmas ornament, but they're edible.

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Reviews of Judy's Nut Ball Cookies:

1-5 of 14 reviews   Next >>

   Feb 20, 2013
Would make this again.
This recipe was amazing and a huge hit. It took a couple of batches for us to get a handle on the baking time - my tip would be to follow the posted baking time even if the balls don't seem to be quite done yet. We thought that maybe they needed a couple more minutes as they were still quite soft but discovered that they firm up quite a bit as they cool and if they're overdone by even a minute they crumble. 5 stars

  Lori in Tennessee  Dec 21, 2010
Would make this again.
I made these they were so good but when I baked them they went flat. What did I do wrong? 5 stars

  Cerese in NJ  Dec 19, 2010
Would make this again.
fabulous recipe! MAKE THEM EVERY YEAR AND THEY ARE A BIG HIT 5 stars

  Diane in Tucson, AZ  Dec 13, 2009
Would make this again.
I make these every Christmas. They are also know as Mexican Wedding Cakes and Russian Tea Cakes. I understand that these cookies are made in many areas under different names. I like the idea of chilling the dough - really helps to roll them. 5 stars

  nancy in Ontario  Dec 3, 2009
Would not make this again.
I don't know if I let the mix chilled long enough or not (30 min) but when I baked them, they all fell apart and when I tasted a small corner, I wasn't impressed. I doubt very much I'd make them again. 1 star

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