Pecan Butterballs
Ingredients:
1 c butter, room temperature
1/2 c sifted powdered (confectioner�s) sugar
2 tsp pure vanilla extract
2 1/4 c all-purpose flour
1/4 tsp salt
3/4 c finely chopped toasted nuts*
Separate powered sugar in a bowl for dusting finished baked goods
* HOW TO TOAST NUTS � (Modern-Day) SPREAD NUTS IN A SINGLE LAYER ON A BAKING PAN (ONE WITH WALLS IS BEST) FOR TOASTING IN THE OVEN. COOK AT 400 DEGREES F FOR 7 TO 10 MINUTES OR UNTIL THE NUTS START TO TURN GOLDEN. SHAKE THE PAN HALFWAY THROUGH TOASTING.
(Olden Days) - Roast the nuts on an open fire or fireplace until golden brown
Directions:
1. In a large bowl, cream butter, and the 1/2 cup of powdered sugar, and vanilla extract until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.
2. Preheat oven to 400 degrees F.
3. Roll dough into 1-inch balls. Place onto un-greased cookie sheets. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire cooling racks. While cookies are baking, place the powdered sugar in a shallow dish.
4. While still warm, roll cookies in powdered sugar. When cookies have cooled, roll them again in the powered sugar to give them a nice even coating of sugar. Store in an airtight container.
Please remember: �Sugar� of any kind and �Flour� was not introduced to the Native peoples until the trade goods started between the whites and Native Indigenous.
Places to actually cool things in the olden days, was done by a carved out underground hut made of an embankment or spring-house as they were called. Or) tied off with a rope or net and lowered into a stream of water.
