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Pecan Butter Ball Cookies in a Green Holiday Tin - A shortbread cookie filled with pecans and dusted with powdered sugar.

Pecan Butter Ball Cookies

A nutty and not overly sweet cookie that is traditional over the holidays.
Keyword baking, balls, butter balls, Christman, cookies, desserts, holiday, mexican, pecan, russian tea cakes, wedding
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 dozen cookies
Calories 234kcal
Author Creative Culinary


  • 1 C butter
  • 4 Tbsp. sugar
  • 1 Tbsp. pure vanilla extract
  • 2 C flour
  • ¼ tsp. salt
  • 2 cups pecans I actually like to toast my pecans briefly before chopping them, but some prefer the cookies make with raw pecans...your choice!
  • Confectioner's sugar


  • Finely chop pecans. I use my food processor but if you don't have one and are doing by hand, they do need to be finely chopped.
  • Cream butter and sugar. Add vanilla and mix til thoroughly combined.
  • Add flour and salt and mix thoroughly.
  • Add nuts incorporate into dough; using a paddle attachment or your hands.
  • Refrigerate 30 minutes (I'll make the night before too, refrigerate and then let sit at room temperature for 30 minutes before continuing)
  • Roll into 1-inch balls and place one inch apart on a cookie sheet. Bake for 15-20 minutes at 375 degrees until set but not brown. Remove from oven and let set for 1 minute.
  • Roll in confectioner's sugar.
  • Roll again if desired when cool.
  • For a change, we will sometimes roll them in a combination of confectioner's sugar and pastel colored granulated sugar; it makes for a very winter wonderland sort of look with blue, pink and purple sugars.


Be sure to let them cool completely before storing them.


Serving: 1grams | Calories: 234kcal | Carbohydrates: 20g | Protein: 2g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Cholesterol: 24mg | Sodium: 103mg | Fiber: 1g | Sugar: 9g