This is a print preview of "Louisiana Pecan & Butterscotch Ball Cookies Recipe" recipe.

Louisiana Pecan & Butterscotch Ball Cookies Recipe Recipe
by Cookin Canuck

The outrageous sights of Mardi Gras, the sounds of jazz and blues music, the undefeated New Orleans Saints, crawfish boils, and the devastation of Hurricane Katrina. These are the images that spring to mind when I think of Louisiana. Until a couple of days ago, I was completely unaware that this southern state was also a leading producer of pecans. Perhaps this omission in my food-lover’s vernacular seems inconsequential. However, when I found out that I have missed out on tasting Louisiana Pecan Balls, my feeling of deprivation grew. Despite my reverence for classic recipes, I dared to make a change that might prohibit future entry into the state of Louisiana. I melted some butterscotch chips and added them to the batter. While probably considered sacrilegious by many, this addition resulted in a light, slightly crunchy cookie that had a lovely, subtle undertone of butterscotch. Despite all of my forays into baking this holiday season – from Cinnamon & Almond Star Meringue Cookies to Pine Nut, Caramel, and Sea Salt Shorbread Bars, these simple cookies have already become a family favorite.

Preheat the oven to 300 degrees F.

In a large bowl, combine 1 cup (1/2 pound) unsalted butter (room temperature), 1/2 cup powdered sugar, and 2 teaspoons pure vanilla extract. Beat on medium speed until smooth.

In a medium bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon baking powder.

With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Turn the mixer to medium speed until the mixture is just blended.

Place 1/3 cup butterscotch chips in a metal bowl set over a bowl of simmering water, stirring until the chips are melted. Let the melted chips for 4-5 minutes and then add to the butter mixture. Beat on medium speed until blended. Stir in 1/2 cup chopped pecans.

Using a scant 1 tablespoon of dough for each cookie, shape the dough into balls and place on baking sheets lined with parchment paper, about 1 inch apart.

Bake the cookies until they are pale golden brown, 25-30 minutes, switching the position of the pans halfway through baking. Let the cookies stand on baking sheets until cool enough to handle. Place 1 1/2 cups powdered sugar in a medium bowl. Working with a few cookies at a time, roll the cookies in the powdered sugar until coated. Lightly brush off an clumps of powdered sugar that may form.

Set cookies on racks to cool completely.

Preheat the oven to 300 degrees F.

In a large bowl, combine butter, 1/2 cup powdered sugar, and vanilla extract. Beat on medium speed until smooth.

In a medium bowl, whisk together 2 cups all-purpose flour and 1/4 teaspoon baking powder. With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Turn the mixer to medium speed until the mixture is just blended.

Place butterscotch chips in a metal bowl set over a bowl of simmering water, stirring until the chips are melted. Let the melted chips for 4-5 minutes and then add to the butter mixture. Beat on medium speed until blended. Stir in chopped pecans.

Using a scant 1 tablespoon of dough for each cookie, shape the dough into balls and place on baking sheets lined with parchment paper, about 1 inch apart. Bake the cookies until they are pale golden brown, 25-30 minutes, switching the position of the pans halfway through baking. Let the cookies stand on baking sheets until cool enough to handle. Place 1 1/2 cups powdered sugar in a medium bowl. Working with a few cookies at a time, roll the cookies in the powdered sugar until coated. Lightly brush off an clumps of powdered sugar that may form. Set cookies on racks to cool completely.

Makes about 3 dozen cookies.

ball,

butterscotch,

Lousiana,

pecan