Pecan Meltaways are like little bites of buttery bliss that melt in your mouth, offering a delightful escape into cookie heaven. I first discovered these sweet treats at a holiday cookie exchange, and I was instantly smitten. The pecans add a lovely crunch, while the powdered sugar dusted on top gives each cookie a melt-in-your-mouth quality that is simply irresistible.
What makes these meltaways truly special is their melt-in-your-mouth texture. They are incredibly simple to make but pack a sophisticated flavor that’s perfect for any occasion, from festive gatherings to cozy evenings at home.
Imagine them paired with a dollop of homemade Whipped Cream or alongside a glass of refreshing Oat Milk Horchata—the perfect complement to the buttery richness of these cookies.
This recipe is gaining popularity because it combines ease with elegance. You don’t need fancy ingredients or complex techniques to create something that tastes gourmet. The key is in the simplicity of the ingredients and the love you put into making them. Plus, they freeze beautifully, so you can make them ahead and have a sweet treat ready whenever you need it.
Creamy, nutty, and utterly delectable—these pecan meltaways are sure to become a new favorite in your cookie repertoire.
Why I Love This Recipe (And You Will Too)
- The combination of pecans and butter creates a flavor that’s both rich and comforting, with a texture that melts in your mouth.
- They freeze wonderfully, which means you can prepare a batch ahead of time and always have a delicious treat on hand.
- They’ve been a hit at every holiday gathering I’ve attended, making them a go-to recipe for festive occasions.
Try these pecan meltaways for yourself and share your variations or pairing ideas. I’d love to hear how you enjoy them!
Pecan Meltaways Recipe
Equipment
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheet
- Wire cooling rack
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
Instructions
- Cream butter and confectioners’ sugar in a large bowl until light and fluffy (5-7 minutes).
- Add vanilla extract, then gradually mix in the flour and salt. Stir in chopped pecans.
- Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 350°F. Roll dough into 1-inch balls and place on an ungreased baking sheet.
- Bake for 10-12 minutes or until cookies are set.
- Roll warm cookies in confectioners’ sugar, cool on wire racks, then roll in sugar again once cooled.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 73 kcal |
| Fat | 5g |
| Sodium | 39mg |
| Carbohydrates | 6g |
| Sugar | 1g |
| Fiber | 0g |
Let Me Share What Works Best for Me!
- Make sure to finely chop the pecans. Since these cookies are small, large nut chunks can cause them to break apart easily during or after baking.
- I flatten the cookies into “buttons” because I wanted to recreate that shape. However, you can skip the flattening and leave them as balls if you prefer.
- Roll the cookies in powdered sugar while they are still warm so the sugar sticks better. After they cool, you can roll them again to add more powdered sugar.
- When measuring flour for cookies, use the “scoop and level” method rather than the “spoon and level” method. Many cookie recipes assume you’ll use this method, and using the spoon and level method might give you less flour than needed.
