These Pecan Puffs are the perfect combination of crumbly and soft. They literally melt in your mouth!
Day 8 of my 12 Days of Christmas Cookies!
After 3 years of Christmas Cookies on AHC my “Family Recipe Well” was running dry, so I sent out a cry for help in true 2016 fashion.
No, it wasn’t a tweet, so I guess it was more circa 2010…don’t be so judgy.
No fewer than three people sent back this recipe for “Pecan Puffs”, which was clearly my grandmother’s cute name for Mexican Wedding Cookies or Russian Teacakes.
Yes, I’ve already technically posted a recipe but three family members can’t be wrong.
And I wasn’t disappointed. They were delightfully crumbly but not dry. The pecans and sugar were perfect!
These Pecan Puffs taste like sweet pecans and nostalgia.
I pre-toasted my pecans for maximum flavor and added a little salt. Old recipes never call for salt – why? Such an easy flavor boost!
But they were heaven! Just more proof that Grandma knows best!
These Pecan Puffs are Day 8 of my 12 Days of Christmas Cookies! You won't want to miss my Chewy Peanut Butter Chocolate Chip Cookies, Festive Holiday Spritz, Ginger Orange Almond Biscotti, No Bake Peanut Butter Cookies, Chocolate Chip Shortbread Cookies, Butterscotch Chews, or Chocolate Peppermint Swirl Cookies from Day 1!
Grandma’s Pecan Puffs
- Preheat oven to 300°F. Line baking sheets with parchment.
- In a large bowl with a hand mixer (or stand mixer fitted with the paddle attachment) cream the butter, sugar and vanilla until light and fluffy.
- On low speed add the flour, salt and pecans; mix until combined.
- Roll into 1-inch balls and place 1-inch apart on prepared baking sheets.
- Bake in preheated oven for 45 minutes or until the bottoms are golden brown.
- Cool 5 minutes then roll in sugar. Cool completely and roll in confectioners sugar again.
- Store in an airtight container at room temperature for 5-6 days.