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Wedding Cookies

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Wedding Cookies

Heather
The Cook
18 Servings
6 Ingredients
13 Comments

These Wedding Cookies are a staple around the holiday season. Just a few ingredients, and they are ready for the freezer or oven.

Read More
18 Servings
6 Ingredients
13 Comments

Ingredients

  • 1 cup soften Butter
  • ½ cups Powdered Sugar #1
  • 2 teaspoons Vanilla Extract
  • 2 cups Flour, All-Purpose
  • ¾ cups chop Pecans
Serving Day Ingredients
  • ½ cups Powdered Sugar #2

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Beat butter, powdered sugar #1 and vanilla in large bowl on medium speed until light and fluffy.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Beat butter, powdered sugar #1 and vanilla in large bowl on medium speed until light and fluffy.
  2. Gradually add flour and pecans, beating on low speed until well blended.
  3. Shape dough into 1 inch balls. Place on ungreased baking sheets.
  4. Bake at 325 degrees for 14-15 minutes until bottom of cookies are lightly browned.
  5. Cool 5 minutes on baking sheets.
  6. Roll warm cookies in powdered sugar #2.
  7. Cool completely.

Nutrition Facts

Servings Per Recipe
18 Servings
Serving Size
2 cookies
Amount Per Serving
Calories
210
Total Fat
14g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
27mg
Sodium
2mg
Total Carbohydrates
19g
Fiber
1g
Sugar
7g
Protein
2g
WW Freestyle
9

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, kid-friendly, summer, spring, fall, winter, egg-free

Categories

shellfish-free, fish-free, soy-free, traditional, vegetarian, kid-friendly, summer, spring, fall, winter, egg-free

13 Comments

Join the discussion

  1. I never knew they were considered weedding cookies. well why not. I got this recipe with chocolate chips added from my mother in law in 1977 and have made them every year for Christmas. The recipe was called choco nut balls. Very yummy. My sister in law makes them with splenda cause she is diabetic. They are also great!

    Reply

  2. My son and I saw this recipe and needed to make it right away. We didn’t have any pecans in the house so we used mini chocolate chips instead. They were so amazingly good. Can’t wait to try them with pecans next time!

    Reply

  3. My dad and I made these when I was growing up – same recipe but made them in crescent shape – “Pecan Crescents” – definitely gonna make this year – Question?? When using the chocolate chips – is that in place of the nuts or in addition to – and how many??

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    1. in Connecticut we call them “BUTTERBALLS” mmmmmmmmm my fav growing up but a moment on the lips forever on the hips!!!!

      Reply

    1. Although this recipe wasn’t tested by our test cooks this way, we’re sure it would likely work for you! Please be sure to let us know how you like it if you do!

      Reply