Why did my pecan balls flatten?

The key is to aim for a thick dough – this means that when you form the balls, they’ll hold their shape nicely. The most likely cause of flattening is the butter in the dough being too warm. This makes the dough soft and unable to keep its shape while baking. In this case, just chill the dough in the fridge before shaping so it firms up. Another problem is the amount of flour. Be sure to measure the flour carefully. If there's not enough – the dough becomes too soft and prone to spreading.

Is it possible to make these pecan balls gluten-free?

Yes, you can make gluten-free pecan balls by substituting the all-purpose flour with a gluten-free flour blend. Just make sure to choose a blend that's designed for baking – this way, you’ll get the best texture and flavor.

What are some nut-free alternatives for pecans in this recipe?

If nuts aren't your thing or you're catering to allergies, you can easily swap out the pecans. Some options include seeds like sunflower seeds or pumpkin seeds. Just give them a quick chop and use them similarly to nuts. You can also get creative and use rolled oats or crushed cereal – though this will result in a much different texture.

How do I know when the pecan balls are perfectly baked?

Pecan Balls are perfectly baked when they are deep golden brown around the edges, which usually takes about 15-18 minutes. They should be firm to the touch but still slightly soft in the center.

Pecan Balls

Description

Celebrate Christmas with our special Pecan Balls – a crumbly, not-too-sweet delight that makes for the perfect holiday treat!

Ingredients

Units Scale

1 cup unsalted butter, softened at room temperature
1 pkg. (8 oz.) full-fat cream cheese, softened at room temperature
3/4 cup cane sugar or granulated sugar
1/2 tsp. kosher salt
1 large egg yolk
1 1/2 tsp. vanilla extract
2 cups all-purpose flour, spoon and leveled
1 1/2 cups finely chopped pecans*
1 cup confectioners’ sugar

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Instructions

Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper and set aside.
With the mixer on medium-high speed, beat butter, cream cheese, sugar, and salt until creamy. Beat in egg yolk and vanilla, scraping down the side of the bowl. With mixer on low speed, beat in flour just until combined. Mix in pecans.
Form the dough into balls using a heaping tablespoon. If the dough is sticky, cover, and refrigerate for about 30 minutes before rolling. Place on a cookie sheet, 2 inches apart.
Bake for 15-18 minutes or until deep golden brown around the edges. Cool on a cookie sheet for 5 minutes. After 5 minutes, cookies should still be warm but cool enough to touch. Dunk each cookie in confectioners’ sugar while still warm and set on a wire rack to cool. When cooled, dunk in confectioners’ sugar again. Store in an airtight container for up to 1 week, or freeze for up to 3 months.

Notes

Pecans: You want small pieces of nuts, similar to the consistency of Panko breadcrumbs. If you purchase pre-chopped nuts, you’ll need to chop them further. It’s best to chop pecans by hand so they don’t release too much oil. If you do end up using a food-processor, use the pulse setting, and be careful – you want finely chopped pecans, not pecan butter.

Nutrition

Serving Size: 2 cookies
Calories: 280
Sugar: 15.2 g
Sodium: 51.6 mg
Fat: 18.8 g
Carbohydrates: 26.9 g
Protein: 2.8 g
Cholesterol: 42.1 mg