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.
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