These delightful Butter Pecan Meltaways from Happy Holiday Recipes are the perfect little cookie for cookie exchanges and gift-giving. Buttery cookies, loaded with chopped pecans, these are always a hit. Have the recipe handy because everyone will be asking for it!
I'm excited to share these delicious cookies from Happy Holiday Recipes today!
These crescent cookies are similar to so many other traditional holiday cookies and you may find them with different names such as Russian tea cakes, pecan snowballs, snowball cookies, and Mexican wedding cookies.
The one thing that they all have in common is the buttery goodness and dusting of powdered sugar.
Why You'll Love This Recipe
- simple ingredients and no fancy equipment needed.
- no chilling time needed before baking
- these cookies are perfect for making ahead. Freeze them and dust with powdered sugar right before serving (thawed).
- Butter - softened at room temperature. I only recommend real butter for this recipe. Pure, creamy butter will result in the bet flavor!
- Powdered sugar
- Vanilla extract - I like to use pure vanilla extract for this recipe.
- All purpose flour
- Pecans - you can also substitute walnuts for the pecans!
- Ground allspice
Step by Step Instructions
I like to use a stand mixer for this recipe. You can also use an electric hand mixer.
Preheat oven to 325°F. Line cookie sheet with parchment paper.
In a large mixing bowl, or bowl from stand mixer, cream together butter and ¼ cup of the powdered sugar until fluffy (approximately one minute).
Add in vanilla extract and stir just until combined.
In a separate bowl, whisk together all purpose flour, chopped pecans, ground allspice and salt.
Add the dry ingredients to the butter mixture and stir until well combined.
Use a cookie scoop or measuring spoon to measure 1 tablespoon of dough. Shape into 2" logs by rolling and shaping with fingers. Pinch the ends and turn in slightly to taper. I find it easy to roll and shape them directly on the parchment-lined baking sheet.
Place crescents 1 inch apart on prepared baking sheet. They won't spread much at all.
Bake in 325°F oven 15 minutes (the bottoms are light brown).
Cool on pan for two minutes, then carefully transfer to wire rack.
Pour remaining powdered sugar into shallow dish and press cookies, one at a time into the powdered sugar to coat.
Cool completely, then use a small sieve to dust with remaining powdered sugar from the bowl.
STORAGE AND FREEZING INSTRUCTIONS
To make ahead and store: Layer cooled cookies between sheets of waxed paper for up to 5 days or freeze in same manner for up to 4 weeks. Dust lightly with powdered sugar before serving if desired.Print