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Pecan Meltaways Recipe
Pecan Meltaways Recipe photo by Taste of Home

Pecan Meltaways Recipe

Read Reviews (11)
4.26 11
Publisher Photo
Says Alberta McKay, field editor from Bartlesville, Oklahoma, "These sugared nut-filled balls are a tradition of ours at Christmastime. They make an attractive addition to a plate of holiday cookies...and they melt in your mouth!"
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:48 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch
MAKES: 48 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar

Nutritional Facts

1 cookie (calculated without additional confectioners' sugar) equals 73 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 39 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled.
  2. 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. Yield: 4 dozen.
Originally published as Pecan Meltaways in Taste of Home December/January 1995, p13

Nutritional Facts

1 cookie (calculated without additional confectioners' sugar) equals 73 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 39 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein.

Reviews for Pecan Meltaways(11)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (5)
3 Star
 (0)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Dec. 22, 2013

I just made these a couple days ago. I followed the recipe exactly as written and they turned out great! I was concerned that the dough was too dry and crumbly to roll, but I just dusted my hands with some powdered sugar and used a small cookie scoop to help me form the balls. I did find that it was easier to use the scoop while the dough was at room temperature instead of chilling it in the fridge first. Even a couple days later they are still being enjoyed by my friends and family!

MY REVIEW
Reviewed Dec. 19, 2013

I have made these for Christmas for several years and everyone just loves them. They are so easy to make and so easy to eat!!! Great recipe!

MY REVIEW
Reviewed Dec. 22, 2012

Make these every year. I have no trouble rolling them and I follow this recipe exactly. Absolutely wonderful cookie.

MY REVIEW
Reviewed Oct. 21, 2012

Didn't quite get 4 dozen, but I never get as many cookies as a recipe specifies. They certainly melt in your mouth and I was surprised at how few ingredients there are in these. I'll be making these around the holidays for sure.

MY REVIEW
Reviewed Sep. 28, 2012

I haven't made this recipe, but I have one almost identical that I have been making for 40 years. My recipe calls for 2 cups flour instead of 2 1/4 and 3/4 cup shortening and 1/4 cup butter. Mine also calls for 1 teaspoon almond extract. The dough is dry, but I've never had trouble rolling them. They are not supposed to be a sweet cookie.

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