Adding to the recipes I have posted for American Christmas cookies, this one is a favourite. This recipe for meltaway cookies can be made with or without pecans. In fact, the original recipe might have used walnuts, but I prefer pecans. Other names for these cookies can be Mexican Wedding Cakes or Russian teacakes or even snowballs.
The butter taste really comes through in this simple recipe for meltaway cookies, and the result is a crisp and crumbly bite. I have put two variations of shapes below. Sometimes I find it easier to roll logs of dough to cut into rounds. And other times, I take the time to roll individual balls. Both taste delicious, and the rounds take a slightly shorter time to bake. Additionally, this recipe is suitable for anyone who does not eat eggs. Enjoy this favourite at any time of year!
Ingredients
1 cup plain flour
1/4 cup finely chopped pecans
1/2 cup butter
1/4 cup powdered sugar
1 1/2 tsp vanilla
Powdered sugar for rolling
Instructions
First, in a large bowl, beat butter with the powdered sugar. Then stir in all remaining ingredients to form a dough. Wrap the dough or roll into a log with one-inch diameter and then wrap. Refrigerate for at least 2 hours.
Preheat the oven to 160C (325F)
Either roll the dough into small 3/4-inch diameter balls or cut the dough into 1 cm pieces, depending on your desired shape. The cookies will not expand very much during baking. Then place on a cookie sheet, spaced about an inch apart. Bake for 15-17 minutes. Cool the cookies for about 5 minutes to let them set. Finally, roll the cookies in additional powdered sugar to coat.
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