Pecan Meltaways
These melt-in-your-mouth pecan cookies are buttery, tender, and perfectly sweet, making them an ideal choice for holiday platters and cookie exchanges.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened room temperature for easy creaming
- 1/2 cup powdered sugar plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans toast first for extra flavor
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2-3 minutes.
- Stir in the vanilla extract until evenly mixed.
- Add the flour and salt gradually. Mix on low speed or fold with a spatula until the dough just comes together. Don’t overwork it.
- Fold in the finely chopped pecans until evenly distributed.
- Roll the dough into small, walnut-sized balls and arrange them about 1 inch apart on the prepared baking sheet.
Baking
- Bake for 12-15 minutes, or until the bottoms are lightly golden and the tops look set.
- Transfer to a wire rack to cool slightly, then dust generously with powdered sugar while still slightly warm. Let cool completely before serving.
Notes
For a dairy-free version, substitute a vegan stick butter that measures and creams like regular butter. Soften butter at room temperature, and toast pecans briefly to deepen flavor.