Best Pecan Meltaways Recipes

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

THE BEST PECAN MELTAWAYS EVER!

Steps:

• In a large bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy.
• In a separate bowl, combine the flour and salt; gradually add to the creamed mixture and mix well.
• Stir in the pecans.
• Refrigerate dough until chilled.
• WHEN READY TO BAKE: Preheat oven to 350ºF.
• Roll into one inch balls and place on ungreased baking sheets.
• Bake at 350ºF for 10-12 minutes or until set.
• Roll warm cookies in additional confectioners' sugar; cool completely on wire racks.
• Roll cooled cookies again in additional confectioners' sugar.

BUTTER PECAN-RUM MELTAWAYS

Steps:

• Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
• Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.

PECAN MELTAWAYS

Steps:

• Preheat oven to 350°F. Reserve 36 of the pecan halves for garnish; finely chop remaining pecans.
• Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in flour, chopped pecans, vanilla and salt. Shape dough into 36 balls, each about 1 inch in diameter. Place, 2 inches apart, on baking sheets; flatten with floured glass. Press 1 pecan half into center of each cookie.
• Bake 10 to 12 minutes or until edges are golden. Remove from baking sheets; cool completely on wire racks. Store in airtight container at room temperature.

PECAN MELTAWAYS

Steps:

• Set sugar aside, I always use a paper plate.
• Blend all the other ingredients together.
• Shape into balls.
• Place on ungreased cookie sheets.
• Bake at 350 for 12-15 minutes.
• While hot, roll in powdered sugar.
• Cool completely and roll in sugar again for a thicker coating.

PECAN MELTAWAYS

Steps:

• In a large bowl, cream the butter, confectioners' sugar, and vanilla until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled. Roll into 1 inch balls and place on ungreased baking sheets. Bake at 350 for 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

BUTTER PECAN-RUM MELTAWAYS

Steps:

• Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1 cup confectioners' sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.
• Photograph by Ryan Dausch

PECAN MELTAWAYS RECIPE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled. Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.

PECAN MELTAWAYS

Steps:

• 1. In a mixing bowl, cream butter, sugar and vanilla; mix well. Combine flour and salt. Add to creamed mixture. Stir in pecans. Chill. Roll into 1-inch balls and place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Roll in powdered sugar while still warm. Makes about 4 dozen.

LOW CARB PECAN SANDY MELTAWAYS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. 2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy. 3. Add in the remaining ingredients and mix on medium until well blended. 4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving. George's Tips | You can press the cookies down into the parchment paper a little before baking for a crispier cookie. Variation | This basic cookie dough can be used to make many varieties of cookies. Try adding 1⁄2 teaspoon cinnamon or ginger for a refreshing crisp, or replace the pecans with almond slices and add dry coconut! Serving Size: 2 cookies calories:170|fat:15.5g |protein:4.5g |fiber: 1.5g |net carbs:3g