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Batch of delicious Pecan Meltaways cookies on a plate

Pecan Meltaways

These buttery cookies have a melt-in-your-mouth texture and a delightful nutty flavor, making them perfect for holiday trays and gift-giving.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 130
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Use very soft (but not melted) butter for easier creaming.
  • 1/2 cup powdered sugar, plus extra for dusting Dust while warm for the best adherence.
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour For gluten-free version, use a 1:1 gluten-free flour blend.
  • 1 cup finely chopped pecans Chop finely; toasting them briefly enhances flavor.
  • 1/4 teaspoon salt If using salted butter, reduce added salt to a pinch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes with a mixer or 4–5 minutes by hand.
  3. Stir in the vanilla extract until combined.
  4. Gradually add the flour and salt, mixing on low speed or folding with a spatula until the dough just comes together; avoid overmixing.
  5. Fold in the finely chopped pecans so they’re evenly distributed.
  6. Roll the dough into small walnut-sized balls (about 1 tablespoon of dough each) and place them on the prepared baking sheet about 1–1.5 inches apart.
Baking
  1. Bake for 12–15 minutes, or until the bottoms are just lightly golden while the tops remain pale.
  2. Cool the cookies on the pan for a few minutes, then dust with powdered sugar while still warm. Transfer to a wire rack to cool completely before serving.

Notes

Store in an airtight container at room temperature for up to 7–10 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Allow to come to room temperature before serving.