Recipe For Cooking Chocolate Chip Pecan Balls

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Chocolate Chip Pecan Balls

Makes approximately: About 4 dozen cookies

3/4 C. pecans
1 1/4 C. powderedsugar
1 C. (2 sticks) butter, cut up, softened (no substitutions)
1 tea. vanilla extract
2 C. flour
1/4 tea. salt
1/2 C. semisweet-chocolate mini-chips

Preheat oven to 325 degrees F.

In food processor, with knife blade attached, pulse pecans and 1/4 C. sugar until pecans are finely ground. Add butter and vanilla extract; pulse until butter is incorporated. Add flour and salt, and pulse until evenly moistened. Transfer dough to med. bowl; stir in chocolate chips. With floured hands, shape dough by heaping tea. into 1-in. balls. Place balls, 1 in. apart, on ungreased lrg. cookie sheet. Bake cookies 20 to 22 min. or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly.

Place remaining 1 C. powderedsugar in med. bowl. While still warm, gently roll cookies, one at a time, in sugar to coat. Place cookies on wire rack to cool completely. When cool, gently roll cookies in sugar again. Repeat with remaining dough and sugar. Store cookies in tightly covered container up to 3 weeks.

Each cookie: About 85 calories, 1 g protein, 9 g carbohydrate, 6 g total fat (3 g saturated), 0 g fiber, 11 mg cholesterol, 55 mg sodium