Reviewed: Dec. 24, 2011

This is an amazingly easy and very delectable cookie! Comes out nice and soft. My only change was i cook for about twenty minutes then let cool about 8-10 minutes before shaking in the confectioners sugar in a large zip lock bag. Only shake a few at a time and make sure to use fresh sugar half way thru coating. Will use over and over again!

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3 users found this review helpful

Reviewer:

virgie

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Reviewed: Dec. 24, 2011

A little crunchier than my Grandma's recipe, but just as good!

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4 users found this review helpful

Reviewer:

Suzanne M

Reviewed: Dec. 18, 2011

Funny, its called Pecan "Butter" Balls, with no butter? Found this recipe to be very bland, even with substituting the margarine with butter. It was disappointing to me.

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1 user found this review helpful

Reviewer:

Don H

Reviewed: Dec. 17, 2011

My step-mother makes these, and they are fantastic. She does two things differently than this recipe, which I follow as well. We use 1 cup butter instead of margarine...I can't stand margarine. Also, we use 2 tsp vanilla, instead of the 1/2 tsp called for in this recipe.

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8 users found this review helpful

Reviewer:

Tami

Cooking Level: Expert

Home Town: Hackettstown, New Jersey, USA

Living In: Round Rock, Texas, USA

Reviewed: Dec. 21, 2010

These cookies are delicious

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1 user found this review helpful

Reviewer:

sandra

Living In: Visalia, California, USA

Reviewed: Jan. 4, 2010

simple to make. very good taste. I had to cut the recipe in half as I didn't have enough pecans. However, I was still able to get about 20 smaller balls from half the recipe.

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2 users found this review helpful

Reviewer:

jessicalyn98

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Reviewed: Dec. 26, 2009

So Tasty! My mom loved these cookies. I altered the recipe as suggested and used butter instead of margarine. I also creamed the butter before adding the dry ingredients and 1 3/4 cups of pecans. These were delicious!

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13 users found this review helpful

Reviewer:

J.B.

Cooking Level: Expert

Reviewed: Dec. 20, 2009

These could be the best cookies you ever ate - but they MUST be made with butter!!! I've been making this recipe for over 30 years, always with butter - they are a family favorite at Christmas. They literally melt on your tongue. Yummy!!

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6 users found this review helpful

Reviewer:

Michelle Lobdell

Cooking Level: Expert

Home Town: Newport Beach, California, USA

Living In: Idaho Falls, Idaho, USA

Reviewed: Nov. 23, 2009

I am making these cookies for the first time. I am working on my second batch. the first batch was a little tough to make into balls so I cut down the amount of pecans from 2 cups to 1 3/4 cups. Much easier to form into balls. Thanks for the recipe. They taste great!!!!

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7 users found this review helpful

Reviewer:

chefsteph6

Reviewed: Dec. 22, 2008

If you don't dredge them in the powdered sugar they are just as good and better for you! They have such a little amount of sugar in them to begin with, even my diabetic husband can enjoy a couple on occasion.

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5 users found this review helpful