Low Carb Pecan Sandy Meltaways Recipe 465

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BUTTER PECAN MELTAWAYS RECIPE



Butter Pecan Meltaways Recipe image

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

1 cup All-Purpose Flour
1 stick Butter, softened. (1/2 cup)
1 cup Pecans, chopped fine, toasted
3 Tablespoons Granulated Sugar
1 teaspoon Vanilla Flavoring
1 cup Confectioners' Sugar

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!

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



Low Carb Pecan Sandy Meltaways Recipe - (4.6/5) image

Provided by aerin8

Number Of Ingredients 9

2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup almond flour
1 ⁄2 teaspoon baking soda
1 ⁄4 teaspoon salt
2 ounces chopped pecans

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

THE BEST PECAN MELTAWAYS EVER!



The Best Pecan Meltaways Ever! image

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

1 cup butter
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
confectioners' sugar, for rolling cookies in (approx. 2 cups)

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.

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