Meltaways Recipes

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.

Steps:

• Beat the margarine, sugar and extract together.
• In a separate bowl, stir the flour and salt together, then beat into the margarine mixture until fluffy.
• Roll into 1-inch balls and place on a sprayed cookie sheet.
• Gently press a pecan half onto each cookie.
• Bake 12 minutes at 350°F; let cool slightly on pans before lifting onto cooling racks.
• Keeps 2 weeks in a covered tin, and freezes well.
• Note: This recipe does not call for eggs.

Steps:

• Beat together butter and 1/2 cup of the confectioners' sugar in bowl until smooth and creamy. Beat in almond extract.
• On low speed, beat in flour and nuts.
• Wrap dough in plastic wrap; refrigerate until firm, 2 hours.
• Heat oven to 325 degrees F. Pinch off pieces of dough in heaping teaspoonfuls.
• Roll into logs and taper ends; bending into crescents.
• Place on ungreased baking sheets. Bake in 325 degree oven for 16 to 18 minutes, until lightly browned.
• Remove cookies to wire rack. While warm, dust with a generous layer of remaining confectioners' sugar.
• Cool completely then sprinkle again with any remaining confectioners' sugar.

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.

Steps:

• Line 2 baking sheets with parchment.
• Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
• Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
• Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
• Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl with an electric mixer, combine 1/2 cup of the powdered sugar and the butter and mix until light and fluffy. Add the peppermint extract and mix to combine. Next, slowly add the flour and salt, mixing until just combined.
• In a separate mixing bowl, combine remaining 1/2 cup powdered sugar and the peppermint candies.
• Roll the dough into twenty-four 1 1/2-inch balls. Insert 1 chocolate morsel into each ball and re-roll to ensure that the cookie dough encases the chocolate. Next, transfer to the bowl with the powdered sugar and crushed candies rolling each to coat.
• Place the balls on an ungreased baking sheet, spacing them about 1-inch apart. Bake until they start to turn golden brown on the bottom, about 20 minutes. Remove and transfer to wire cooling rack. Cool until they are just cool enough to handle, 5 minutes. Return the cookies to the bowl with the powdered sugar and crushed candies and toss gently until each cookie is coated.
• Store in an airtight container.

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.

Steps:

• In large mixer bowl, combine all cookie ingredients.
• Beat at low speed, scraping bowl often, until well mixed, about 2 to 3 minutes.
• Divide dough in half.
• Shape each half into 8x1-inch roll.
• Wrap in plastic food wrap.
• Refrigerate until firm (1 to 2 hours).
• Heat oven to 350.
• With sharp knife, cut each half into 1/4-inch slices.
• Place 2 inches apart on cookie sheets.
• Bake for 8 to 12 minutes or until set.
• (Cookies will not brown).
• Cool completely.
• In small mixer bowl, combine all frosting ingredients.
• Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes).
• Frost cooled cookies.

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.

Steps:

• In a medium bowl, cream together 3/4 cup butter and 1/3 cup confectioners' sugar until smooth. Stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest. Combine the flour and corn starch, and blend into the lemon mixture to form a soft dough. Divide dough in half, roll each half into a log about 8 inches long and 1 inch in diameter. Wrap in plastic wrap and refrigerate for 2 hours, or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Cut each roll into 1/4 inch slices and place onto the cookie sheet.
• Bake in the preheated oven for 8 to 12 minutes, or until set. Cool completely before frosting.
• In a small bowl, blend together 3/4 cup confectioners' sugar, 1/4 cup butter, 1 teaspoon lemon juice, and 1 teaspoon lemon zest with an electric mixer until smooth. Frost cookies and allow to dry before serving or storing.

Steps:

• Preheat oven to 325 degrees. In food processor, pulse nuts until they are finely chopped, or chop by hand. With a mixer, combine butter and vanilla, and mix until smooth, occasionally scraping the sides with a rubber spatula. Add the confectioners' sugar and mix for 2 more minutes. Then add the flour and mix just until combined and the dough holds together. Fold in the macadamia nuts.
• Shape dough by measuring teaspoons into 3/4-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet. Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack and cool 5 minutes.
• Sift remaining 1 cup confectioners' sugar into a pie plate. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar and then tap very lightly to remove any excess sugar.
• Repeat with remaining dough and sugar. Store cookies in tightly-covered container at room temperature up to 1 week, or in the freezer up to 3 months.

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.

Steps:

• In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a stiff spatula, mix butter, confectioners' sugar, salt, lemon juice and vanilla until creamy and combined. Add ground freeze-dried fruit and mix until distributed. Add flour, and mix until it all comes together into a soft dough.
• Divide the dough into two (250-gram) portions. On pieces of parchment paper, wax paper or plastic wrap, roll each portion of dough into a 10-inch-long log. Chill for at least 2 hours in the refrigerator or up to 3 months tightly wrapped in the freezer.
• Set oven racks in the lower and upper thirds of the oven, and heat oven to 350 degrees. Line two sheet trays with parchment paper.
• Using a sharp knife, trim about ⅛-inch off each side of the chilled dough logs, just so that you have flat ends. Slice the logs into scant ¼-inch-thick cookies. Roll the log a quarter turn after each slice to keep it round. (If the dough cracks while slicing, let it warm up at room temperature for 10 minutes.) Arrange on sheet trays ½-inch apart and bake, rotating the trays once during baking, until set and barely golden underneath, 10 to 12 minutes.
• While the cookies bake, make the sugar coating: Sift together the powdered sugar with the ground freeze-dried fruit. While still warm, gently toss the cookies in the powdered sugar mixture and return to the sheet tray to fully cool. The cookies will keep for 2 weeks stored at room temperature in an airtight container.