Egg Free Meltaways Food

EGGNOG MELTAWAY COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
• Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
• Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
• Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

PECAN MELTAWAYS

Steps:

• Set sugar aside, I always use a paper plate.
• Blend all the other ingredients together.
• Shape into balls.
• Place on ungreased cookie sheets.
• Bake at 350 for 12-15 minutes.
• While hot, roll in powdered sugar.
• Cool completely and roll in sugar again for a thicker coating.

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.

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.