Louisiana Pecan Balls

1. 1

   In a large bowl, with an electric mixer on medium speed, beat butter, 1/2 cup powdered sugar, and the vanilla until smooth.

2. 2

   In a medium bowl, mix flour and baking powder. Add to butter mixture and beat on low speed to mix, then on medium speed until well blended. Stir in pecans.

3. 3

   Shape dough into 1-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

4. 4

   Bake in a 300u00b0 regular or convection oven until cookies are pale golden brown, about 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies stand on sheets until cool enough to handle.

5. 5

   Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Gently turn warm cookies, a few at a time, in powdered sugar to coat. Set cookies on racks to cool completely.

6. 6

   You can store these cookies airtight for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.