Southern Pecan Butter Balls

There are similar versions of Southern Pecan Butter Balls, but I truly think that if you make this one as directed, you will find that they are the best.


They will melt in your mouth.

This has been a recipe used in my family since I was little. We always made them for holidays and weddings, but they are good anytime.

The key is to use butter and make sure you grind the nuts very fine.

Another important step is to bake them at 250 degrees for 45 minutes. The extra time is worth it!

This recipe will probably make 100 balls, depending on how large you make the cookies. The baking time listed is just an estimate. It will vary depending on how many cookies you make and how many you put on a cookie sheet.

You can fit quite a bit on a cookie sheet because they really don’t spread much.

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Southern Pecan Butter Balls
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins

I love Southern tradition especially when it comes to food. This is one of the best.

Course: Dessert
Cuisine: Southern
Keyword: Southern Pecan Butter Balls
Servings: 8
Calories: 405 kcal
  • 1 lb butter softened, no substitutes
  • 4 cups pecans very finely ground
  • 8 tablespoons granulated sugar
  • 4 tablespoons vanilla
  • 1/8 teaspoon almond extract
  • 4 cups flour
  • powdered sugar
  1. Grind the pecans very fine. Set aside.
  2. Cream butter and sugar until light and fluffy. Add vanilla. Add flour and nuts alternately. You may have to mix by using your hands to really get it all mixed together well.

  3. Roll into small balls, approximately 1-inch. Place on a cookie sheet, ungreased. You can usually fit a lot of cookies on the cookie sheet because they do not spread that much.

  4. Bake at 250 degrees for 45 minutes.
  5. Meanwhile, have a bowl of powdered sugar ready for when the cookies come out of the oven.

  6. When cookies are brought out of the oven, allow to cool for maybe a minute until you can pick them up without breaking them. Roll in powdered sugar and place them on wax paper. Cool.

  7. I also like to roll them in powdered sugar a second time when they are completely cool.



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Recipe based on one by Lainey6605
Photo by Marie Nixon