My Great-Aunt Hilda makes this recipe every Christmas, and everybody loves them! Kipplens taste a lot like Mexican wedding cakes, but I like my aunt's version better.—Susan Bohannon, Kokomo, Indiana
- 2 cups butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 cups chopped pecans
- 1/4 teaspoon salt
- Confectioners' sugar
- In a large bowl, cream butter and sugar until light and fluffy; beat in vanilla. Add flour, pecans and salt; mix well. Roll dough into 1-in. balls and place on ungreased baking sheets.
- Bake at 325° for 17-20 minutes or until lightly browned. Cool cookies slightly before rolling them in confectioners' sugar. Yield: 12 dozen.
Originally published as Kipplens in Country Extra November 1992, p51
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