Ingredients for Sherry Pecan Balls
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How to Make Sherry Pecan Balls
- In a medium bowl, whisk together 2 cups all-purpose flour and 1/2 cup chopped pecans until evenly combined. Set aside.
- Spread the remaining 1 cup of chopped pecans in a shallow dish. Set aside.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Add 2 large egg yolks, one at a time, beating well after each addition.
- Stir in 1 tablespoon finely grated orange zest and 1 teaspoon vanilla extract.
- Gradually add the dry flour mixture and 1/4 cup sherry to the wet ingredients, alternating between the two and mixing until just combined. Do not overmix.
- Gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm enough to handle.
- Preheat oven to 350°F (175°C).
- Roll the chilled dough into 1-inch balls.
- Roll each ball in the reserved pecans, ensuring even coating.
- Place the pecan balls about 1 inch apart on ungreased baking sheets.
- Bake for 12-15 minutes, or until golden brown and firm to the touch.
- Transfer the cookies to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
144g
Fat
119g
Carbs
24g
