Pecan Meltaways cookies

Pecan Meltaways

36 COOKIES

Prep Time15 MINUTES

Cook Time10 MINUTES

Chilling Time30 MINUTES

Total Time55 MINUTES

Pecan Meltaways are a classic cookie recipe that is buttery, soft, packed with pecans, and covered in tons of sweet powdered sugar.

In a bowl of a stand mixer, cream butter with ½ cup of powdered sugar until creamy and smooth (3 minutes). Add vanilla, and mix again scraping off the sides and bottom with a spatula.
Add flour and salt, and mix until combined (1 minute).
Chill the dough in the fridge for 30-60 minutes or up to one day.
Shape the dough into 1-inch balls, using a small 1 tablespoon cookie scoop.
Bake at 350°F/180°C for 10-12 minutes. The cookies should be set, but not browned on the outside.
Add the 1 ½ cups of powdered sugar to a shallow dish. While the cookies are still warm, roll them gently in powdered sugar. Allow them to cool completely on a wire rack, then roll a second time in powdered sugar.

To Store: Keep pecan meltaway cookies in an airtight container for up to 5 days. These cookies also freeze well, and will keep in the freezer for up to 3 months.
To Store Dough: This dough can be made up to a day ahead of time and stored in the fridge. It can also be frozen for 2-3 months. Allow the dough to thaw overnight in the fridge before baking.
It's important that all of the cookies are the same size. They'll look better this way, plus they'll all cook at the same rate. Use a 1 tablespoon size cookie scoop to get uniform cookie dough balls, or use a scale to make sure each is 20 grams before baking.
The cookies will be soft while they are warm. Be careful not to crush them while rolling in powdered sugar. I used kitchen tongs rather than my hands, as I found it was easier for me to be gentle that way.
The first coating of powdered sugar will melt into the cookies, creating a glazed crust, while the second coating, added after they're cooled, will give them a fluffy white appearance and texture.