Butter Pecan Meltaways
These Butter Pecan Meltaways are the classic tender cookie. You’ll love this recipe if you love the nutty flavor of toasted pecans and buttery cookies. It’s perfect for any time of the year and makes an excellent addition to your Christmas cookie repertoire.
These may look like the classic Russian Tea Cakes but they’re a little different. The first difference is the amount of chopped toasted pecans. This recipe has a lot more nuts than most teacake recipes.
The second difference is the use of powdered sugar. Typically, teacakes are made with powdered sugar. That helps them keep their round shape and gives them a bit more of a crumbly texture. Granulated sugar makes cookies a little airier.
What do you need to make Butter Pecan Meltaways?
These cookies are made with classic cookie ingredients. I bet you have these in your pantry or fridge.
- softened butter
- pecans
- flour
- granulated sugar
- powdered sugar
- vanilla
- salt
- mixing bowl
- mixer or stand mixer
- cookie scoop or spoon
- baking sheet
To Store These Cookies
Cool these cookies completely before trying to store them. Be sure you’ve double-rolled them in powdered sugar while they’re warm.
Once cooled, layer them in a cookie tin or an airtight plastic container. Put parchment paper or waxed paper between the layers. This will help them not smash down on the lower cookies.
Cookies can be stored at room temperature for up to two weeks if they’re in an air-tight container. They can be put in the fridge as well, but they don’t need to be refrigerated.
If You Plan to Freeze Them
If you want to make these and freeze them, it’s better to freeze them without the powdered sugar. Then, roll them in the sugar once thawed. The sugar may not stick as well, but it’s better than having the freezer turn it into liquid goo.
Butter Pecan Meltaways
Ingredients
- 1 c pecans pieces
- ½ c unsalted butter softened
- ⅓ c sugar
- pinch salt
- 1 c flour
- 1 t vanilla
- 1 c powdered sugar
Instructions
- Preheat the oven to 350 degrees
- line your baking sheet(s) with parchment and set aside
- Use a food processor or a knife and cutting board to chop the pecans into very fine pieces
- spread the pecans on a baking sheet and toast for about 5-10 minutes in the oven until you can smell that distinctive “nutty” smell
- set aside to cool
- meanwhile, in the bowl of a stand mixer, combine the softened butter and sugar, cream until smooth.
- and vanilla and beat in
- stir in the flour and salt and mix until combined.
- when the pecans are cooled add in them to the creamed butter dough
- scrape the sides of the bowl and mix again.
- divide the dough into 24 portions
- roll the dough into balls
- place 12 on a baking sheet and bake in the preheated oven for approximately 12-15 minutes until the cookies are firm and hold together
- meanwhile place the powdered sugar in a bowl
- when the cookies come from the oven let them cool for a minutes or two then
- carefully roll them in the powdered sugar and put on a cooling rack
- repeat with the remaining cookie dough
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