Pecan Meltaways: Buttery Nutty Cookies Recipe

Introduction

Pecan Meltaways are tender, buttery cookies loaded with nutty flavor and a delicate sugar coating. These melt-in-your-mouth treats are perfect for sharing or enjoying with a warm cup of tea. Simple to make and delightfully satisfying, they are a timeless favorite.

Ingredients

• 2 sticks unsalted butter (1 cup), at room temperature
• 1 1/2 cups confectioners sugar (powdered sugar), divided
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup pecans, chopped

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: Cream the butter and 1 cup of the confectioners sugar together until the mixture is creamy and fluffy. Beat in the vanilla extract.
3. Step 3: In a large bowl, combine the flour and salt. Gradually add this mixture to the creamed butter, blending until smooth. Stir in the chopped pecans thoroughly.
4. Step 4: Use a cookie scoop to portion the dough onto a parchment-lined cookie sheet. After scooping, hand-roll each portion into a smooth, uniform ball. Place the balls evenly spaced on the cookie sheet and refrigerate for about 15 minutes.
5. Step 5: Bake the chilled dough in the preheated oven for 10 to 12 minutes, until set but not browned.
6. Step 6: Place the remaining 1/2 cup of confectioners sugar into a bowl. When the cookies come out of the oven, carefully roll the warm cookies in the sugar to coat them. Then transfer to a cooling rack and allow to cool completely.
7. Step 7: For an elegant finish, use a fine mesh strainer to dust an additional light layer of confectioners sugar over the cooled cookies. This step ensures an even, picture-perfect coating.
8. Step 8: Serve and enjoy these delicious, buttery pecan meltaways!

Tips & Variations

• For extra flavor, toast the pecans lightly before mixing them into the dough.
• Try substituting walnuts or almonds for the pecans to vary the nutty taste.
• If you prefer a more intense vanilla flavor, add an extra 1/2 teaspoon of vanilla extract.
• Use chilled dough to maintain cookie shape and prevent spreading during baking.

Storage

Store the pecan meltaways in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. When ready to enjoy, let frozen cookies thaw at room temperature. Re-coating with a light dusting of confectioners sugar after thawing can freshen up their appearance.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to avoid making the cookies too salty.

Why do I need to chill the dough before baking?

Chilling the dough helps the cookies hold their shape, prevents spreading, and results in a tender, melt-in-your-mouth texture.

Pecan Meltaways: Buttery Nutty Cookies Recipe

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★★★★★

4.6 from 141 reviews

• Author: lina
• Total Time: 27 minutes
• Yield: About 24 cookies 1x

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Description

Pecan Meltaways are delicate, buttery nutty cookies that melt in your mouth with every bite. These tender cookies are flavored with vanilla and loaded with chopped pecans, then coated generously in confectioners sugar for a sweet finish. Perfect for holiday treats or anytime you crave a melt-in-your-mouth buttery cookie.

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Ingredients

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Cookie Dough

• 2 sticks unsalted butter (1 cup), at room temperature
• 1 1/2 cups confectioners sugar (powdered sugar), divided
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup chopped pecans

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking once the dough is prepared.
2. Make Dough: In a large mixing bowl, cream together the butter and 1 cup of confectioners sugar until the mixture is creamy and fluffy. Beat in the pure vanilla extract thoroughly.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Slowly add this flour mixture to the creamed butter mixture, blending until smooth and fully incorporated. Then fold in the chopped pecans evenly.
4. Form Cookies: Use a cookie scoop to portion the dough onto a cookie sheet lined with parchment paper. Roll each portion into smooth, uniform balls by hand for an even shape. Place them evenly spaced on the sheet.
5. Chill Dough: Refrigerate the cookie dough balls on the baking sheet for about 15 minutes. Chilling helps maintain their shape during baking.
6. Bake: Remove the chilled dough from the refrigerator and bake in the preheated oven for 10-12 minutes, until the cookies are set but not browned.
7. Coat with Sugar: Immediately after baking, place the remaining 1/2 cup of confectioners sugar in a bowl. Roll the warm cookies gently in the sugar to coat them. Transfer the cookies to a cooling rack and allow them to cool completely.
8. Final Dusting: Once cooled, use a small fine mesh strainer filled with confectioners sugar to dust a light, even coating of sugar over all the cookies. This final touch makes the cookies look beautiful and adds extra sweetness.

Notes

• Room temperature butter ensures the dough comes together smoothly and cookies have a tender texture.
• Chilling the dough before baking is key to preventing cookies from spreading too much.
• Rolling warm cookies in sugar helps the coating adhere better.
• Use parchment paper or silicone mats for easier cleanup and to prevent sticking.
• Store cookies in an airtight container at room temperature for up to one week.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pecan meltaways, buttery cookies, nutty cookies, holiday cookies, melt-in-your-mouth cookies, vanilla pecan cookies