Low Carb Pecan Sandy Meltaways Recipe 465 Food

BUTTER PECAN-RUM MELTAWAYS

Steps:

• Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
• Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.

LOW CARB PECAN SANDY MELTAWAYS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. 2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy. 3. Add in the remaining ingredients and mix on medium until well blended. 4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving. George's Tips | You can press the cookies down into the parchment paper a little before baking for a crispier cookie. Variation | This basic cookie dough can be used to make many varieties of cookies. Try adding 1⁄2 teaspoon cinnamon or ginger for a refreshing crisp, or replace the pecans with almond slices and add dry coconut! Serving Size: 2 cookies calories:170|fat:15.5g |protein:4.5g |fiber: 1.5g |net carbs:3g

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.

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.

PECAN SANDIES COOKIES

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

LOW CARB PECAN PIE

Steps:

• For the crust, mix together the ingredients, press into an 8" or 9" pie plate and refrigerate.
• Beat the eggs with the Splenda.
• Add the vanilla, butter and syrup, then add the pecans.
• Pour into the crust and bake at 350°F for about 45 minutes.