Pecan Butter Balls

David, Kaela, and I really love these at Christmastime.  You don't need a mixer.  This recipe makes a small batch.  They are so good.  They can be frozen but be sure to bring to room temp before eating.  The recipe is from Lisa Yockelson in the Boston Globe 2005.  

edited 12/22 - Important to not make them too big, or they will taste of raw flour.   These are so yummy and easy.  

Pecan Butter Balls - makes 2 1/2 dozen, maybe 3 dozen if very small -

2 1/4  C flour
1/2 tsp baking powder
large pinch salt
1 C butter, melted and cooled to tepid  (227 grams)
9 T powdered sugar
1 1/2 tsp vanilla extract
5 T very finely chopped pecans 

1. Set oven to 350F (160C in Japan).  Line 2 baking sheets with parchment paper. 
2. Sift together the flour, baking powder, and salt
3. In large bowl, stir butter and sugar until well mixed.  (I just melt the butter in a pyrex bowl in the microwave, and then add everything else to that same bowl.)  Blend in vanilla and pecans.
4. Stir in the flour mixture, mixing to form a firm, moist dough. 
5. Roll tablespoonfuls of dough into balls.  Set them on baking sheets. 
6. Bake for 15 minutes or until they are set and golden brown on the bottom.  
7. Transfer cookies, still on the parchment paper, to cooling racks.  Cool 5 minutes. 

COATING: 

2 C powdered sugar

1/4 C finely chopped pecans. 

1. In a large shallow bowl or pie plate, combine powdered sugar and nuts.  Carefully toss/roll the warm cookies in the sugar, one by one.  
2. Set the cookies on the parchment again to cool.  Then dredge again in the sugar mixture.