Size Charts

What size are you? Grab and donut and see below...

Small - 4 to 6 

Medium - 6 to 8

Large - 8 to 10

X Large- 10 to 12 

XXL- Bigger than X Large

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Peekin Balls

Grandmom Irene Lauria-Zippilli’s Pecan Balls 

Bake at 325 about 20/25 minutes

on ungreased cookie sheet

Yield - about 60 medium size pecan balls


1 Cup of butter (2 sticks) softened

1/3 Cup of Powdered Sugar (10X Sugar)

Plus - 1 Cup, or more, of powdered sugar for rolling Pecan Balls 

2 Teaspoon Pure Vanilla Extract

1 Tablespoon Water

1 3/4 Cups Bob’s Red Mill 1 to 1 Gluten Free Flour* 

*If using regular flour use 2 Cups of Regular Flour

1/2 Teaspoon salt

3/4 to 1 Cup of Chopped Pecans (I use 1 cup)


Cream butter and powdered sugar until mixed well.   Add flour, salt, vanilla, water and chopped pecans and mix until soft dough.

I use about 2 teaspoons of dough to roll into balls and place on cookie sheet to bake.  Cookies will grow when baked and will get larger when coated with powdered sugar.   If you make them to large then coat them with powdered sugar they will be very big and look like golf balls!!!!  LOL

Bake at 325 for 20/25 minutes until light brown on bottom.  Top will not brown.

When hot roll in powdered sugar to coat.  I put powdered sugar in a flat deep dish (like a pie dish) and gently roll balls in powdered sugar to coat, then place on a wire cookie rack to cool completely before storing.   When cool store in an airtight container in the refrigerator or freezer.  Put wax paper between layers so they don’t stick together and hide them in the back of refrigerator, or freezer, otherwise they will be eaten before Christmas!!!

Tip:   I dust them lightly with more powder sugar before serving.


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