PECAN MELTAWAYS
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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.
PECAN MELTAWAYS
Make and share this Pecan Meltaways recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 22m
Yield 36 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98.6, Fat 7.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 68.8, Carbohydrate 7.4, Fiber 0.5, Sugar 1.8, Protein 1.1
PECAN MELTAWAYS
When is a cookie not just a cookie? When it's really more of a sweet and nutty circle of scrumptiousness. That's what these Pecan Meltaways are.
Provided by My Food and Family
Categories Recipes
Time 32m
Yield Makes 3 dozen cookies or 18 servings, 2 cookies each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 180, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
ALMOND MELTAWAYS
These little gems will melt in your mouth! Recipe is from Family Circle. The dough must refrigerate for 2 hours (not included in prep time).
Provided by CookingONTheSide
Categories Dessert
Time 28m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 60.1, Fat 3.6, SaturatedFat 1.7, Cholesterol 6.8, Sodium 1, Carbohydrate 6.4, Fiber 0.3, Sugar 3.4, Protein 0.8
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