Swedish Nut Balls
- Total Time
- 30 minutes, plus 30 minutes' defrosting
- Rating
- Comments
- Read comments
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Ingredients
- 1cup cold lightly salted butter, cut into chunks
- 1¾cups powdered sugar
- 2cups flour
- 1teaspoon vanilla extract
- 1cup ground pecans
Nutritional analysis per serving (66 servings)
61 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 1 gram protein; 22 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. In a bowl, cream together butter and ¾ cup of the powdered sugar. Add the flour, vanilla and ground pecans. Stir to combine.
- Step 2
Shape dough into balls, using a slightly rounded teaspoon for each. Place 2 inches apart on a parchment-lined cookie sheet. Bake until the edges turn gold, about 20 minutes.
- Step 3
Transfer cookies to a rack to cool. Cookies can be frozen in an airtight container, with wax paper between each layer for up to 6 months. Defrost 30 minutes. Just before serving, place the remaining cup of powdered sugar in a plastic bag. Add several cookies and shake gently to dust with sugar. Repeat with remaining cookies.
Private Notes
Comments
Just took these out of the oven. I followed the recipe exactly. To call them balls is a mistake as they melt into round, flat cookies. They are pretty tasteless. Haven’t put powdered s guard on them because - right now - I’m thinking it would be a waste of powdered sugar.
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