- 1 stick butter or margarine, soft but not melted
- 3 Tablespoons powdered sugar plus some for rolling
- 1 cup sifted flour
- 1 teaspoon vanilla
- 1/2 cup chopped pecans
Here's another recipe I just found because I wanted to ... er ... liberate their picture. I think I like their recipe even better than mine: hotter oven and shorter baking time, and TOAST the nuts first--yeah, tha's what I'm talkin' about!
What makes them deadly? I mean, apart from the fact I could eat them until I pop? Well, I have a friend who's allergic to hazelnuts. Not any other kind of nuts, but hazelnuts. Now, suppose she were NOT my friend, but my deadly enemy. And suppose I slipped some hazelnuts into her pecan balls. It must have happened at the factory! The manufacturer should have put a warning label on the package! It's an outrage! What a tragic accident!
What's that? You say hazelnuts have such a distinctive taste, she would know at once that she had them in her mouth and would spit them out? Then maybe I'd better put them in the bourbon balls, for which I'll post the recipe next week.