Sunday, December 9, 2018

Pecan Meltaways























I loved these cookies growing up. I can’t remember a Christmas without them. My Mom would make them every year and they were always our traditional cookie that we would leave out for Santa. Every year she would hide a single Hershey’s kiss inside one of these cookies and we would get to pick which one we wanted. Whoever got the kiss when they took a bite would get to open one present early. I love these things. They literally melt in your mouth.



Pecan Meltaways



1 cup finely ground pecans
1 1/2 cups confectioners' sugar
1 cup butter
1 tsp vanilla extract
2 cups all-purpose flour

Preheat oven to 325 degrees.

In a food processor, pulse pecans with 1/4 cup confectioners' sugar until nuts are very finely ground. Add butter and vanilla, and process until smooth. Scrape down the bowl frequently.
























Add in the flour and continue to blend until dough forms. With floured hands, shape dough by rounded teaspoon full into small balls.  

  
Place cookie dough balls one inch 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.

 

























Cookies can be stored in a tightly covered container at room temperature for up to 2 weeks.







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