Pecan Meltaways Recipe

4.5 45 45
Pecan Meltaways Recipe
Pecan Meltaways Recipe photo by Taste of Home
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Pecan Meltaways Recipe

Read Reviews
4.5 45 45
Publisher Photo
These sweet, nutty treats are a tradition in our house at Christmastime, but they are great any time of the year. —Alberta McKay, Bartlesville, Oklahoma
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar

Directions

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.
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 each: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 39mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.

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  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar
  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

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Reviews forPecan Meltaways

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MY REVIEW
Michelle User ID: 9393174 281566
Reviewed Jan. 5, 2018

"These are My favorite cookies. We called them snowball grow in up. This is my first time making them. So far so good."

MY REVIEW
Flenner User ID: 2160342 279745
Reviewed Dec. 21, 2017

"Used real butter and ground the nuts fine. They are very delicate. You almost have to put the entire cookie in your mouth to avoid them breaking up. For some reason, mine had a floury taste. will try a different recipe next time, but the flavor is Butter Pecan like."

MY REVIEW
Joan User ID: 9363563 279396
Reviewed Dec. 16, 2017

"Excellent cookie recipe. They do melt in your mouth. Does anyone know how long you have to chill the dough? Thanks"

MY REVIEW
KristineChayes User ID: 1441542 279377
Reviewed Dec. 16, 2017

"Delicious! I made a double batch tonight for Christmas. I only use butter, also, which makes for a richer tasting cookie. I've made similar cookies in the past, and these are equally good, a tasty addition to my cookie trays!"

MY REVIEW
cathybuxy User ID: 449274 279363
Reviewed Dec. 15, 2017

"These are so good! My mother made them when I was growing up and now I do. We called them "white mice." We always use REAL butter."

MY REVIEW
plcadieux User ID: 5914719 279361
Reviewed Dec. 15, 2017

"I have been making these "Russian Teacakes" for years. I even made over a thousand as my daughter's guest gift at her wedding in 2014. We put about 5/6 in mason jars, covered with a small piece of lace, put the screw-top on and a thin satin ribbon around. They were beautiful and I was shocked at how many compliments I received. One note on the recipe: I substituted almond extract for the vanilla. It made a big difference, and were even more delicious than the original recipe. Next time I'm going to try these with rum flavoring."

MY REVIEW
Jim User ID: 9238047 279180
Reviewed Dec. 12, 2017

"These cookies are called Russian cookie balls. They seem to have a lot of names. No matter what they are called they are delicious and very easy to make."

MY REVIEW
ChrisD1717 User ID: 8325994 278821
Reviewed Dec. 6, 2017

"When I was young my mom would make these every Christmas. We called them Snowballs. I never cared for them as a kid, but my mom had a habit of over baking everything and they would turn out dry and hard. So I thought I would try them myself and go with the shortest baking time. Oh my God! What a difference. They do just melt in your mouth. The trick is not to over bake. I'll be baking these every Christmas from now on. Yummy!"

MY REVIEW
cb5162 User ID: 7714236 257714
Reviewed Dec. 5, 2016

"I also make a recipe just like this, but they are called Russian Tea Cakes. They are my daughter's favorite Christmas cookie."

MY REVIEW
DDPLoeches User ID: 1536323 257712
Reviewed Dec. 5, 2016

"I grew up calling these "pecan sandies." I love them but have a hard time staying out of them! Irresistible!"

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