Pecan Meltaway Cookies
Yields: 16 cookies
Ultra-light and delicate, these meltaway cookies are flavored with chopped pecans, coated in powdered sugar, and can be made into half-moon or round shapes.
Ingredients
- 1 cup unsalted butter, softened
Instructions
- Using a stand mixer (or hand mixer + large bowl), cream together butter and 1 cup powdered sugar on medium-high speed until smooth, about 5-7 minutes.
- Drop mixer speed to low and add vanilla, mixing thoroughly, about 1 minute.
- Keeping speed on low, quickly add flour to mixer, scooping in about 1/3 to 1/2 cup at a time. Stop mixing once dough looks smooth and uniform. Be careful not to overmix.
- Turn off mixer and add ground/chopped pecans to bowl. Use a spoon or spatula to gently fold pecans into the dough.
- Remove dough from bowl and place on a piece of plastic wrap. Firmly wrap dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 325 degrees F. Line two baking sheets with parchment paper, then set aside.
- Unwrap dough and use your fingers to pinch off 1-2 tablespoons, then roll dough into a ball. You can either bake these cookies as round balls or you can shape the dough into little crescent moons - either is okay. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
- Bake cookies for 18-20 minutes or until bottoms of cookies begin to turn a light golden color. If baking two cookie sheets at once, rotate baking sheets halfway through cooking time.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Once cookies are cooled, put remaining 1/3 cup powdered sugar in a bowl. Dip cookies in powdered sugar, tossing them to coat completely. Repeat this setup until every cookie is coated.
- Serve cookies immediately or store cookies in a sealed container at room temperature for up to 5 days. As cookies rest, they may absorb the powdered sugar; this is normal. If this happens, just coat them with more powdered sugar for a freshly-made look.