Ingredients
Scale
- 2 cups vanilla wafer cookies, finely crushed (about 60 cookies)
- 1 cup pecans, finely chopped
- ¾ cup powdered sugar, plus more for rolling
- ⅓ cup pure maple syrup
- 2 tablespoons melted butter
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Put your chopped pecans in a dry skillet over medium heat for about 3-4 minutes, stirring frequently. You’ll smell them getting nutty and fragrant. Let them cool completely before using.
- In a large bowl, combine the crushed vanilla wafers, cooled toasted pecans, ¾ cup powdered sugar, and salt. Stir it all together.
- Pour in the maple syrup, melted butter, and vanilla extract. Mix everything with a spoon or your hands until it comes together into a moldable dough. If it feels too dry, add another tablespoon of maple syrup. If it’s too sticky, add a bit more crushed cookies.
- Scoop out about a tablespoon of the mixture and roll it between your palms into a 1-inch ball. Place on a plate or baking sheet. Repeat with the rest of the dough.
- Put about ½ cup of powdered sugar in a shallow bowl. Roll each ball in the sugar until completely coated.
- Refrigerate for at least an hour before serving. They’ll firm up and the flavors will blend together beautifully.
- Prep Time: 20 minutes
- Chill Time: 1 hour
