Meltaway Pecan Balls Food

MELTAWAY PECAN BALLS

Steps:

• Preheat oven to 325 degrees farenheit.
• In a food processor with knife blade attached, pulse pecans with 1/4 cup confectioners' sugar until nuts are very finely ground. Add butter and vanilla, and process until smooth, occasionally stopping processor and scraping the side with a rubber spatula.
• Add flour;process until evenly mixed and dough forms.
• With floured hands, shape dough by rounded teaspoon full into small balls.
• Place 1" apart on an ungreased cookie sheet.
• Bake 16 - 18 minutes, or until bottoms are lightly browned and cookies are light golden.
• Transfer cookies to wire rack. Cool for 3 minutes, then roll cookies in remaining confectioners' sugar and place back on wire rack to cool.
• When cookies are completely cool, roll in sugar once again.
• Repeat with remaining dough and sugar.

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 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!

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.

PECAN BUTTER BALLS

Steps:

• Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
• Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

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.

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.

MELTAWAY BANANA BARS WITH PECANS

Steps:

• You will be layering the ingredients on top of each other.
• Preheat oven to 350.
• spray a 13 x 9 cake pan. Best if sprayed, greasing does not work well for this recipe.
• In a small saucepan combine brown sugar and 1/2 stick butter. Heat till melted. Add 1/2 cup chopped pecans to the brown sugar mixture. then cool so you can touch it. It will be a bit crumbly when cool.
• First layer-Pour half the dry yellow cake mix in the pan and spread out an even layer.
• Second Layer- Sprinkle the brown sugar mixture evenly over the cake mix. It will not completely cover every inch so don't worry.
• Third Layer- Layer 1/2 banana slices over the brown sugar mixture. Do not let bananas touch each other.(This is important so the ingredients above the bananas has space to seep through them.).
• Fourth Layer- Pour the remainder of the dry yellow cake mix over the bananas,.
• Fifth Layer- Add the remainder of your bananas on top of the yellow cake mix. Again, not letting the banana slices touch each other.
• Sixth Layer- Sprinkle the remainder of pecans on top.
• Melt the remaining 1 1/2 sticks of butter.
• Pour butter back and forth over the cake mix and pecans and bananas. It will not completely cover every inch. Don't worry.
• Bake for 45 minutes.
• Cool completely before cutting into squares. They will be a little crumbly but will cut nicely when cooled.
• Serve in a bowl with butter pecan ice cream on top for a dessert, or serve them just by themselves with a glass a milk.