Pecan Ball
Ingredients:
|
5 Pounds |
11 Pounds |
| Butter Unsalted (Room Temp.) |
2 Lbs. |
4 Lbs. |
| Powdered Sugar |
1 Lb. |
2 Lbs. |
| Vanilla Extract |
1 Oz. |
2 Oz. |
| Salt |
Pinch |
1/8 Oz. |
| Pastry Flour |
1 Lb. |
2 Lbs. |
| Cake Flour |
1 Lb. |
2 Lbs. |
| Pecans (Toasted/Chopped) |
6 Oz. |
12 Oz. |
Equipment:
| 5 Pound Yield - 12 Qt. Mixing Kettle W/ 12 Qt. Paddle. |
| 11 Pound Yield - 20 Qt Mixing Kettle W/ 20 Qt. Paddle. |
| Number 40 Scoop |
| Sheet Pans W/ Parchment. |
Method:
- Cream Butter With Powdered Sugar Until Smooth.
- Add Flour And Mix Thoroughly.
- Fold In Nuts Until Well Combined.
- Bake At 3750f For 8-12 Minutes.
Pecan Ball #2
Ingredients:
| 12 Oz. |
Pecans (Toasted & Chopped) |
| 6 Oz |
Sugar |
| 1 Lb |
Butter (Room Temp) |
| 1 Tsp |
Vanilla Extract |
| 1 Tsp |
Salt |
| 1 Lb |
Ap Flour Powder Sugar (To Dust Cookies) |
Method: Bake
At 325 of (About 10-15 Minutes.)
- Using A 12 Qt Mixer And Paddle, Cream The Sugar, Butter, Vanilla And Salt
On Second Speed Until Smooth And Light, About 4-5 Minutes (Do Not Over Cream).
- On First Speed, Mix In The Chopped Nuts And Flour Until Blended, Scraping
Down The Bowl As Needed.
- Scoop Out With #40 Scoop, Round And Place On A Sheet Pan. Chill Until Firm
Before Baking.
- Roll Cookies In Powdered Sugar While Still Warm.
Source: Chef Ronald Ng, CCSF
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