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.
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.
BUTTER MELTAWAYS
Beech Grove, Indiana field editor Sue Call suggests, "Add variety to this recipe by substituting lemon flavoring for the vanilla plus a teaspoon of lemon peel."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight. , Preheat oven to 350°. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake 13-15 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 146 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
ROSEMARY BUTTER COOKIES
Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 9
Steps:
- Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla. Reduce speed to low. Add flour, rosemary, and salt, and mix until combined.
- Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
- Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in airtight containers at room temperature up to 3 days.
More about "buttered rum meltaways recipes"
BUTTERED RUM MELTAWAYS | CONFESSIONS OF A MIDNIGHT …
From confessionsofamidnightbaker.com
Estimated Reading Time 5 mins
BUTTERED RUM MELTAWAYS RECIPE - DELISH
From delish.com
Cuisine AmericanEstimated Reading Time 1 minServings 4
BUTTERED RUM MELTAWAYS RECIPE | EPICURIOUS
From epicurious.com
Servings 48Author Epicurious
BUTTER PECAN MELTAWAY COOKIES - MY UNCOMMON …
From myuncommonsliceofsuburbia.com
CLASSIC HOT BUTTERED RUM RECIPE - THE SPRUCE EATS
From thespruceeats.com
BUTTER PECAN-RUM MELTAWAYS RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel02.sni.foodnetwork.com
HOT BUTTERED RUM RECIPE (CLASSIC & COZY) | THE KITCHN
From thekitchn.com
12 DAYS OF CHRISTMAS COOKIES: BUTTERED RUM MELTAWAYS
From onehundreddollarsamonth.com
TECHNICOLOR KITCHEN - ENGLISH VERSION: BUTTERED RUM MELTAWAYS
From technicolorkitcheninenglish.blogspot.com
BUTTERED RUM MELTAWAYS... - SING FOR YOUR SUPPER
From singforyoursupperblog.com
BUTTER PECAN MELTAWAYS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BEST 7 BUTTERED RUM MELTAWAYS RECIPES
From alicerecipes.com
BUTTER PECAN MELTAWAYS - DOWNSIZING DINNER
From downsizingdinner.com
BUTTERED PECAN MELTAWAYS WITH ALMOND FLOUR …
From asaucykitchen.com
BUTTERED RUM MELTAWAYS | COULDN'T BE PARVE
From couldntbeparve.com
RECIPE BUTTERED RUM MELTAWAYS - YOUTUBE
From youtube.com
RUM MELTAWAYS | BAKE TO THE ROOTS
From baketotheroots.de
ERIN'S FOOD FILES » BUTTERED RUM MELTAWAYS
From erinsfoodfiles.com
RUM BUTTER CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
BUTTER PECAN MELTAWAYS | SHE'S NOT COOKIN' - HAPPY …
From shesnotcookin.com
You'll also love