Pecan Butter Balls

Pecan Butter Balls

20 Reviews 1 Pic
Kathy Farmer
Recipe by  Kathy Farmer

“These are melt in your mouth goodies.”

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Adjust Servings

Original recipe yields 4 1/2 dozen



  1. Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
  2. Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

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Reviews (20)

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I did not care for this recipe. It is easier in recipes where you cream the butter and sugar and then add the flour. The dough didn't turn out right both times I made it. I have tried other recipes where you cream the butter and sugar and will stick with those...they are easier to make and taste better!



So Tasty! My mom loved these cookies. I altered the recipe as suggested and used butter instead of margarine. I also creamed the butter before adding the dry ingredients and 1 3/4 cups of pecans. These were delicious!



My step-mother makes these, and they are fantastic. She does two things differently than this recipe, which I follow as well. We use 1 cup butter instead of margarine...I can't stand margarine. Also, we use 2 tsp vanilla, instead of the 1/2 tsp called for in this recipe.

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Amount Per Serving (24 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 13 g
  • 4%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet



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Nut Butter Balls


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Sugar Free Peanut Butter Balls