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Pecan Meltaways

Total Time

Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Makes

4 dozen

This sweet, nutty pecan meltaways recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. —Alberta McKay, Bartlesville, Oklahoma
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped pecans
  • Additional confectioners' sugar

Directions

  1. 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.
  2. 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.
Pecan Meltaway Cookies Tips

Do you have to chill the dough when making meltaway cookies?

Yes. Similar to cutout cookie recipes, pecan meltaway cookie dough should be chilled before shaping.

How can you make pecan meltaway cookies your own?

Make these meltaway cookies your own by using other kinds of nuts. Try chopped almonds, hazelnuts or macadamia nuts. Find more inspiration with these classic cookie recipes.

How should you store pecan meltaway cookies?

Store your cookies in an airtight container at room temperature for 3 to 5 days or freeze for up to 3 months. Thaw cookies overnight. You might need to re-roll in confectioner's sugar again before serving. If you're in the market for new food storage containers, here are our favorites.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 each: 73 calories, 5g fat (3g saturated fat), 10mg cholesterol, 39mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 1g protein.