BUTTER PECAN MELTAWAYS RECIPE
Bites of butter pecan goodness. Perfect little cookie for Christmas or any time family and friends gather. Quick and easy to make.
Provided by Steve Gordon
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Toast the pecans, 8-10 minutes at 350F degrees. Let cool.
- Place flour in a medium sized mixing bowl.
- Add the butter.
- Add the pecans.
- Add the sugar.
- Add the vanilla flavoring.
- Work together by hand until fully combined.
- Wrap dough in plastic wrap. Refrigerate at least 30 minutes.
- Divide the dough into one-inch balls.
- Roll each ball of dough between your hands into compact balls.
- Place dough balls, one inch apart, on parchment lined baking sheet.
- Bake at 350F degrees for 10-15 minutes until set. Do not brown.
- Remove from oven and let cool for a couple of minutes.
- Place confectioners sugar in a small mixing bowl.
- One at a time, place a cookie in the sugar and roll it to fully cover with sugar.
- Place back on baking sheet or on a plate. Let cool completely.
- When fully cooled, roll each cookie in the confectioners' sugar again.
- Enjoy!
BUTTER PECAN-RUM MELTAWAYS
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 8
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.
BUTTER PECAN MELTAWAYS
Lovely, buttery, tender shortbread cookies, with lots of toasted pecan pieces, all rolled in a powdered sugar coating.
Provided by Jennifer
Categories Sanck
Time 1h20m
Number Of Ingredients 7
Steps:
- Toast the pecan (see Recipe Notes below for how to toast nuts), let cool completely, then finely chop. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter with the sugar until light and fluffy, about 2 minutes at medium speed. Add the water and vanilla and mix in. Add the flour all at once and mix on low speed until the mixture comes together as a moist dough. Stir in the (cooled) finely chopped nuts.
- Using a cookie scoop or a tablespoon measuring spoon, scoop a portion and dough and roll into about 1-inch balls. Continue shaping balls with the remain dough, placing onto a baking sheet. (*I like to roll all the dough and pack then onto a smaller baking sheet that will fit nicely into my fridge. When ready to bake, I transfer them to another baking sheet, spacing them apart and baking in a couple of batches).
- Before refrigerating, you can flatten the balls slightly to make more of a "button-shaped" cookie or leave them as balls, if you prefer.
- Place baking sheet into the fridge uncovered and chill 15-30 minutes.
- Meanwhile, preheat the oven to 325F.
- Bake in preheated oven, with balls spaced about 2 inches part, for about 20 minutes. Bake in batches, if necessary, leaving remaining dough in the refrigerator while you bake the first batch.
- Remove from oven and let stand about 1 minutes. Roll warm cookies in icing/confectioners' sugar while still very warm and place onto a wire rack to cool further. Once cooled to just slightly warm, roll again in powdered sugar to thoroughly coat.
- Allow to cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months.
Nutrition Facts : Calories 92 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
THE BEST PECAN MELTAWAYS EVER!
From the January 2010 Taste of Home magazine by Alberta Kay. Make the dough ahead of time and allow time for it to chill. The proportions are a bit different than other recipes posted. These sound like the wonderful cookies my mother used to make. Will let you know soon.
Provided by Kats Mom
Categories < 60 Mins
Time 35m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 7
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.
PECAN MELTAWAYS
When is a cookie not just a cookie? When it's really more of a sweet and nutty circle of scrumptiousness. That's what these Pecan Meltaways are.
Provided by My Food and Family
Categories Recipes
Time 32m
Yield Makes 3 dozen cookies or 18 servings, 2 cookies each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PECAN MELTAWAYS RECIPE
Provided by michellecresta
Number Of Ingredients 8
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 in 1-inch balls and place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes. Roll in powdered sugar while warm. Cool, roll in sugar again. Makes about 4 dozen.
PECAN MELTAWAYS
Make and share this Pecan Meltaways recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98.6, Fat 7.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 68.8, Carbohydrate 7.4, Fiber 0.5, Sugar 1.8, Protein 1.1
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.
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