Date & Pecan Balls
Yield
3 dozenPrep
40 minCook
20 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temp |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | cups |
pecans
finely chopped |
|
| 1 | cup |
dates
pitted, chopped |
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temp |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 473 | ml |
pecans
finely chopped |
|
| 237 | ml |
dates
pitted, chopped |
|
| 1 | x |
powdered sugar
|
*
|
Directions
Cream butter and sugar in large bowl.
Mix in vanilla and stir in flour.
Add pecans and dates; mix thoroughly.
Shape dough into walnut-sized balls.
Transfer to waxed paper-lined tray.
Freeze 15 minutes or refrigerate overnight.
Preheat oven to 350℉ (180℃).
Grease baking sheets. Arrange cookies on sheets, spacing 1 inch apart.
Bake until golden, about 15 to 20 minutes.
Roll in powdered sugar.
Let cool slightly then roll in powdered sugar again.
Store cookies in airtight container.
