MELTAWAYS
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
- Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
- Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g
MELTAWAY DANISH RECIPE - (3.9/5)
Provided by jsthodal
Number Of Ingredients 20
Steps:
- Dough: 1. Combine yeast and milk in bowl of standing mixer fitted with paddle attachment. 2. Mix on low speed. 3. Slowly add the sugar, orange zest, cardamom, vanilla extract, vanilla seeds (reserve bean for another use), eggs, and orange juice and mix well. 4. Change to the dough hook. 5. Combine the flour and salt and add 1 cup at a time, increasing the speed to medium as it is incorporated. 6. Knead the dough for 5 minutes, or until smooth. 7. Add a little more flour if it is sticky. 8. Transfer the dough to a floured baking sheet. 9. Cover with plastic wrap and place in fridge for 30 minutes. Beurrage: 10. Combine the butter and flour in the bowl of your mixer fitted with the paddle attachment. 11. Cream on medium speed for 1 minute. 12. Stop the mixer and scrape down the sides of the bowl and the paddle. 13. Cream for 1 minute more, or until smooth and lump free. 14. Set aside at room temperature. Putting it together: 15. When your dough that you have in the fridge has chilled for the 30 minutes, transfer it to a lightly floured work surface. 16. Using a rolling pin, roll the dough out to a rectangle about 18 x 13-inches and 1/4-inches thick. 17. The dough may be sticky. Keep dusting it with flour. 18. Spread the butter evenly over the center and right thirds of the dough. 19. Fold the left edge of the dough to the right, covering half of the butter block. 20. Fold the right third of the rectangle over the center third. 21. The first turn has now been completed. 22. Place the dough on a baking sheet, wrap it in plastic wrap and place in fridge for 30 minutes. (Before placing it in the fridge, take your index finger and with the tip of your finger press down in one corner. This indent marks your dough as having been turned 1 time.) 23. After 30 minutes has passed, place the dough lengthwise on a floured board (work surface). 24. The open ends should be to your right and left. 25. Using a rolling pin, roll the dough into another 13 x 18 inch, 1/4-inch thick rectangle. 26. Again, fold the left third of the rectangle over the center third and the right third over the center third. (No butter is placed on the dough this time). The second turn has now been made. (Now take 2 fingers, with the tips press down on your dough, this marks your dough as having been turned 2 times.) 27. Place in the fridge for 30 minutes. 28. After 30 minutes, remove from fridge and place lengthwise on your floured work surface. 29. Roll out dough as above for two more times (don't forget to mark each turn) for a total of four single turns. 30. Refrigerate the dough after the final turn for at least 5 hours or overnight. 31. The Danish dough is now ready to use. Meltaways: 32. Butter or prepare 2 muffin tins 33. Roll dough into 18 x 13-inch rectangle. ( If the dough seems very elastic and springs back when you roll it, let it rest for 5 minutes, then roll again. ) 34. Place dough in fridge for 15 minutes. 35. Cream together filling ingredients until smooth. 36. Spread filling evenly over the dough, leaving almost 1/4 inch of all the edges absent of filling. 37. Dampen edges with water. ( dough sticks to dough, so you don't want your filling to go all the way to the edge of your dough) 38. Starting at the long edge closest to you, begin to roll up the rectangle, like a jelly roll. 39. Roll tightly at first, then ease up and push the dough into a log. 40. Using a metal bench scraper or chef's knife cut the log about 1-1/2 to 1-3/4-inches apart and place in muffin tins. 41. Cover loosely with plastic wrap and let proof at room temp for at least 30 or 40 minutes. 42. Preheat oven to 400F. 43. Place a rack in the center of oven. 44. Bake for about, but no more than 10 minutes. 45. Rotate pans from back to front and turn oven down to 350F and bake 10 to 15 minutes more. 46. Do watch them the last 5 minutes, don't over bake. 47. Remove from oven and while warm, use the back of small ladle and very gently press down on the individual pastries. 48. Place a thin coating of glaze on each and sprinkle with nuts.
LEMON MELTAWAYS
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. -Mary Houchin, Lebanon, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.
Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MELT AWAY BARS
this came from a box of recipe clippings purchased at a church garage sale..says you can vary the canned pie filling...
Provided by grandma2969
Categories Bar Cookie
Time 45m
Yield 24 bars
Number Of Ingredients 10
Steps:
- Preheat oven to 350*.combine flour, sugr, egg yolk and vanilla in a bowl --
- cut in butter with a pastry blender until mixture resembles coarse corn meal.
- turn into ungreased jelly roll pan.15x10x2" --
- pat into an even layer on bottom and about 1" up sides.
- arrange pie filling on top.set aside.
- whip egg whites, cream of tartar and remaining sugar till stiff peaks form, when beaters are pulled up.
- spread evenly over peach pie filling.
- top with chopped nuts, if desired.
- bake for 30-35 minutes or golden brown.
- cool.cut into bars --
- may vary pie filling for a different taste -- .
Nutrition Facts : Calories 174.3, Fat 9.6, SaturatedFat 5.1, Cholesterol 29.1, Sodium 59.7, Carbohydrate 20.9, Fiber 0.4, Sugar 12.6, Protein 1.9
CHOCOLATE CHIP MELTAWAYS
My FIL sent me an email with about 200 cookie recipe links. This one sounds very interesting! I'm guessing at the prep time. **UPDATE 1/17/09** I finally made these and I have to say, they are pretty good! Sort of a sugar cookie with chocolate chips. DD loves them. I used a mini scoop and think I got about 5 doz (didn't count them).
Provided by MarlaM
Categories Dessert
Time 1h
Yield 7-8 dozen
Number Of Ingredients 12
Steps:
- Combine first five ingredients in a large bowl. Beat until smooth.
- Combine flour, soda, creams of tarter, and salt.
- Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
- Shape mixture into 1" balls. Roll in granulated sugar.
- Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes.
- Cool.
MELTAWAY BROWNIES
Moist and chewy brownies ... one of the best recipes ever!
Provided by Robin J.
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt together butter and chocolate in a small saucepan over low heat. Remove from heat.
- Add and stir in brown sugar; cool slightly. Add water, egg yolk and vanilla; beat well. Stir in flour and salt. Set aside.
- Beat egg whites until stiff peaks form, using an electric mixer at high speed. Fold egg whites into chocolate mixture, then fold in chopped nuts.
- Pour into greased 9 inch square pan. Bake for 35 minutes or until set around the edges. Cool a few minutes and remove from pan. Cool on rack.
Nutrition Facts : Calories 256.2 calories, Carbohydrate 20.4 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 8.7 g, Sodium 121 mg, Sugar 13.8 g
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