- 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
- 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.
Reviews forPecan Meltaways
"These are My favorite cookies. We called them snowball grow in up. This is my first time making them. So far so good."
"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."
"Excellent cookie recipe. They do melt in your mouth. Does anyone know how long you have to chill the dough? Thanks"
"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."
"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."
"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!"
"I grew up calling these "pecan sandies." I love them but have a hard time staying out of them! Irresistible!"