Pecan Meltaways
Pecan Meltaway
It just occurred to me that I have had my head into pecans lately. . .as I blog this week about another pecan confection. I guess it’s a weakness of mine. I always find that with the holidays around, it seems the right time to justify eating a lot of them.
These cookies are really great. They can be made and served right away or kept for 3 weeks at room temperature. That means you can make them early in December and still enjoy them at Christmastime, if they last that long. They can also be frozen for up to 3 months.
Nicest of all, they melt in your mouth and are not overly sweet , even though they are rolled in icing sugar.
Rolling a Pecan Meltaway in icing sugar
Recipe: Pecan Meltaways
Ingredients
- 1 cup of pecans
- 1/4 cup of icing sugar
- 1 cup of butter
- 1 tsp. of vanilla
- 2 cups of flour
- (1 cup of icing sugar for rolling)
Instructions
Preheat your oven to 325 degrees and place the pecans in the bowl of a food processor. Process the pecans with the icing sugar until the nuts are very finely ground. Add the butter and vanilla and pulse the dough until smooth, scraping the sides of the bowl as needed. Gradually add the flour and continue pulsing until the dough forms a large ball. Using a teaspoon to measure, roll the dough into small balls and place them 1 inch apart on an ungreased cookie sheet. Bake for 15 minutes and then transfer to a wire rack to cool for about 3 minutes. While they are still warm, roll in icing sugar and allow to cool completely. Once cooled, roll again in icing sugar and serve.
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I made a movie about this, would you mind checking it out and maybe leaving a message on what you think about it? (I left the url in the “website” box) thanks much!