The Best Pecan Meltaways Ever Recipes

BUTTER PECAN MELTAWAYS RECIPE

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!

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:

• 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:

• 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.