Vanilla Balls

This is an interesting variation on the pecan ball theme sent to me by my friend Sheri Portwood. She uses cream to replace some of the butter, which makes an extremely tender and fragile cookie. I’ll just give the ingredient list, because mixing, shaping, and baking are the same as the recipe above with one notable exception. Sheri rolls the cookies in the confectioners’ sugar while they’re still warm—it makes more sugar stick to the cookies.