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Pecan Meltaways

This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are great any time of the year. —Alberta McKay, Bartlesville, Oklahoma
  • Total Time
    Prep: 15 min. + chilling Bake: 10 min./batch
  • Makes
    4 dozen


  • 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.

Test Kitchen Tips
  • This recipe will taste great with almost any nut. Try adding chopped almonds, hazelnuts or macadamia nuts.
  • Pecans have a higher fat content than other nuts, so they’re more prone to going rancid. They’ll stay fresh for twice as long in the freezer as they would at room temperature.
  • Check out more of our favorite snowball cookie recipes.
  • Nutrition 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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    Average Rating:
    • Jocelyn
      Dec 4, 2020

      These are AMAZING! I made them as my first selection this year for holiday treat giving, and WOW! They're lovely and crumbly and sweet and nutty -- absolute perfection! I will definitely NOT be waiting until next year to make them again!

    • Celine
      Nov 29, 2020

      These turned out great! Definitely toast the pecans for this :)

    • Beverly
      Jul 1, 2020

      Next to my chocolate chip cookies, these have been my families most asked for cookies for about 30 years. They have always been known as Pecan Sandies. One time I made the cookies, I mistakenly used self-rising flour and the results were we loved them even more. They were a little bit salty and sweet and very tender. I have made them like that ever since.

    • lvarner
      Jun 2, 2020

      This is an excellent recipe for a long-time traditional favorite! I love that it has a fairly short list of ingredients and results in the family favorite that I've always loved. Yummy!

    • homemadewithlove
      Dec 23, 2019

      Favorite Christmas cookie to make each year. Everyone loves them!

    • Brea
      Dec 19, 2019

      Delicious! I took a reviewer's advice and toasted the pecans slightly. Also can we all agree Beverly "I'm not giving away my secret to making this cookie even more delicious" is the worst kind of commenter ever? Literally created an account just to call her out.

    • tsuop
      Dec 10, 2019

      Why do ALL my reviews get cut in half?? Does this happen to anyone else? I reviewed these cookies 3 - THREE times

    • GrammaMJ
      Dec 7, 2019

      These are great, but for a truly nutty flavor, toast the nuts in a tablespoon of butter before using. Stir in a small skillet until the butter browns and the nuts are very fragrant. Cool completely before adding to the dough. I don't bother with adjusting the dough butter as I usually double the recipe. These never last long!

    • Sue
      Dec 7, 2019

      Great recipe,just added a tad more butter!!!!!

    • Maureen
      Dec 2, 2019

      Can't give a review but have a question. What can I substitute for wheat flour and butter please.