Patty Ann's Pecan Butter Balls

These buttery pecan balls go by a dozen names across the South: Mexican wedding cookies, Russian tea cakes, snowballs. Whatever you call them, the formula is the same: loads of butter, finely chopped nuts, and just enough sugar to sweeten without overpowering.

The dough is mixed like a shortbread. Work the butter into the dry ingredients until everything holds together, then fold in two full cups of finely chopped pecans. That’s a generous amount of nuts, which gives each ball a sandy, crumbly bite that practically melts on your tongue.

Shape into one-inch balls and bake on an ungreased sheet. No egg in this dough means no spread, so the balls hold their round shape in the oven. The directions say to roll them while still warm, which is when the texture is most pliable and they’ll hold together best.

Chef Tips

• Chop the pecans fine but don’t pulverize them. You want small bits for texture, not pecan flour.
• The dough feels dry at first. Keep working it and the butter will bring it together. Don’t add liquid.
• Store between layers of wax paper in a tin. They stay fresh for over a week and actually taste better after a day or two as the flavors meld.

Variations

• Roll the warm balls in powdered sugar for classic snowball cookies. Double-roll after cooling for a thicker coat.
• Swap pecans for walnuts or toasted almonds.
• Add ½ teaspoon of cinnamon to the dry ingredients for a warmly spiced version.