Butterballs

1/2 lb    butter 

1 tbsp    vanilla 

3/4 c     powdered sugar 

2 c       all-purpose flour, sifted (may use 4-5 tbsp more) 

2 c       pecans, chopped 

some      powdered sugar, for rolling 



Cream butter thoroughly; stir in vanilla. Gradually work in

powdered sugar and flour. Add pecan meats and work into dough

thoroughly.



Pinch off dough and roll in hands to form balls the size of

a large marble. Place on greased baking sheets. Bake for 10

minutes in a 300 oven, then 10 more minutes in a 325 oven. Roll

in powdered sugar while hot. Makes 48 cookies.



Be sure not to make the balls too large as they flatten a

little if too big. Very delicate to work with. Handle gently when

sugaring as they break easily until cool. Be sure, when forming

them, you've pressed them together well, just like meatballs, and

keep them uniform!



1988:  3 recipes.

1991, '92, '93:  2 recipes.

1994:  3 recipes.