Pecan Butter Balls Recipe Reviews - Allrecipes.com (Pg. 1)
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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Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

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Reviewed: Dec. 24, 2011
A little crunchier than my Grandma's recipe, but just as good!
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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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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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Cooking Level: Expert

Home Town: Hackettstown, New Jersey, USA
Living In: Round Rock, Texas, USA

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Reviewed: Dec. 21, 2010
These cookies are delicious
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Living In: Visalia, California, USA

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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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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

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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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Cooking Level: Expert

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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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Cooking Level: Expert

Living In: Idaho Falls, Idaho, USA

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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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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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Home Town: Burbank, Ohio, USA

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