PECAN COOKIE BALLS

INGREDIENTS

1/2 cup unsalted butter, room temperature
1/4 cup powdered sugar
1 tbsp Grand Marnier Liqueur
2 tsp freshly grated orange rind
1 cup sifted flour
1/2 cup finely chopped pecans
Additional powdered sugar for dusting

Directions

1. Preheat oven to 350 F.

2. Line a baking sheet with parchment paper. In a mixer bowl, cream together
butter and 1/4 cup powdered sugar until light and fluffy. Mix in liqueur and orange rind;
mix well.
Add flour and pecans and mix until combined.

3. Wrap dough in plastic wrap or waxed paper and chill for one hour or until firm.

4. Form dough into small balls, making about 30.
Place dough 1 inch apart on prepared baking sheet.

5. Bake for 13 to 15 minutes or until cookies are golden brown around the bottom edges.
Let set for a minute on baking sheet then transfer to a wire rack.

6. While the cookies are still warm, carefully roll them in additional powdered sugar to coat.

7. Cool completely.
Store cookies in airtight container for up to 2 weeks or they can be frozen for several months.

Yield: About 30 cookies.