Serve these bite-size treats with homemade Vanilla Ice Cream or your favorite vanilla ice cream.

Richard Jack, Galena, Missouri
Recipe by Southern Living July 2007

Gallery

Credit: Beth Dreiling; Styling: Mindi Shapiro Levine

Recipe Summary

prep:
10 mins
bake:
21 mins
cook:
13 mins
total:
44 mins
Yield:
Makes 2 1/2 dozen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a single layer in a shallow pan.

    Advertisement
  • Bake at 350° for 6 to 8 minutes or until lightly toasted, stirring once halfway through baking time.

  • Beat 1 cup powdered sugar and butter at medium speed with an electric mixer until creamy. Add milk and vanilla, beating until blended.

  • Combine flour, cocoa, and salt; gradually add to butter mixture, beating until blended. Stir in pecans.

  • Shape dough into 1-inch balls, and place 1 1/2 inches apart on lightly greased baking sheets.

  • Bake at 400° for 11 to 13 minutes or until tops of cookies just begin to crack. Cool on baking sheets 3 minutes. Remove to wire racks; dust with remaining 1/4 cup powdered sugar. Cool 10 minutes.

Advertisement
Advertisement