Butter Pecan Rum Meltaways Food

BUTTER PECAN MELTAWAYS RECIPE

Steps:

• Toast the pecans, 8-10 minutes at 350F degrees. Let cool.
• Place flour in a medium sized mixing bowl.
• Add the butter.
• Add the pecans.
• Add the sugar.
• Add the vanilla flavoring.
• Work together by hand until fully combined.
• Wrap dough in plastic wrap. Refrigerate at least 30 minutes.
• Divide the dough into one-inch balls.
• Roll each ball of dough between your hands into compact balls.
• Place dough balls, one inch apart, on parchment lined baking sheet.
• Bake at 350F degrees for 10-15 minutes until set. Do not brown.
• Remove from oven and let cool for a couple of minutes.
• Place confectioners sugar in a small mixing bowl.
• One at a time, place a cookie in the sugar and roll it to fully cover with sugar.
• Place back on baking sheet or on a plate. Let cool completely.
• When fully cooled, roll each cookie in the confectioners' sugar again.
• Enjoy!

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. 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.

BUTTER MELTAWAYS

Steps:

• In a bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight. , Preheat oven to 350°. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake 13-15 minutes or until lightly browned. Cool on wire racks.

BUTTERED RUM MELTAWAYS

Steps:

• Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
• Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
• Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag.

THE BEST PECAN MELTAWAYS EVER!

Steps:

• In a large bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy.
• In a separate bowl, combine the flour and salt; gradually add to the creamed mixture and mix well.
• Stir in the pecans.
• Refrigerate dough until chilled.
• WHEN READY TO BAKE: Preheat oven to 350ºF.
• Roll into one inch balls and place on ungreased baking sheets.
• Bake at 350ºF for 10-12 minutes or until set.
• Roll warm cookies in additional confectioners' sugar; cool completely on wire racks.
• Roll cooled cookies again in additional confectioners' sugar.

BUTTER PECAN MELTAWAYS

Steps:

• Toast the pecan (see Recipe Notes below for how to toast nuts), let cool completely, then finely chop. Set aside.
• In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter with the sugar until light and fluffy, about 2 minutes at medium speed. Add the water and vanilla and mix in. Add the flour all at once and mix on low speed until the mixture comes together as a moist dough. Stir in the (cooled) finely chopped nuts.
• Using a cookie scoop or a tablespoon measuring spoon, scoop a portion and dough and roll into about 1-inch balls. Continue shaping balls with the remain dough, placing onto a baking sheet. (*I like to roll all the dough and pack then onto a smaller baking sheet that will fit nicely into my fridge. When ready to bake, I transfer them to another baking sheet, spacing them apart and baking in a couple of batches).
• Before refrigerating, you can flatten the balls slightly to make more of a "button-shaped" cookie or leave them as balls, if you prefer.
• Place baking sheet into the fridge uncovered and chill 15-30 minutes.
• Meanwhile, preheat the oven to 325F.
• Bake in preheated oven, with balls spaced about 2 inches part, for about 20 minutes. Bake in batches, if necessary, leaving remaining dough in the refrigerator while you bake the first batch.
• Remove from oven and let stand about 1 minutes. Roll warm cookies in icing/confectioners' sugar while still very warm and place onto a wire rack to cool further. Once cooled to just slightly warm, roll again in powdered sugar to thoroughly coat.
• Allow to cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months.

MELTAWAYS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
• Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
• Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.