# Pecan Meltaways

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

**Prep time:** 15 minutes
**Cook time:** 10 minutes
**Chilling time:** 30 minutes
**Total time:** 55 minutes
**Yield:** 36 cookies

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## Ingredients

- 1 cup (2 sticks, 225g) butter, softened
- 1/2 cup (100g) powdered sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (70g) finely chopped pecans
- 1 1/2 cup (300g) powdered sugar for rolling the cookies after baking

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## Shopping List

### 🧈 Dairy
- [ ] 1 cup (2 sticks) butter

### 🌾 Baking
- [ ] 2 1/4 cups all-purpose flour
- [ ] 1/2 cup powdered sugar
- [ ] 1 1/2 cup powdered sugar (for rolling)
- [ ] Pure vanilla extract (need 1 tsp)

### 🌰 Nuts
- [ ] 3/4 cup finely chopped pecans

### 🧂 Spices
- [ ] Salt (need 1/2 tsp)

### 📋 Equipment
- [ ] Cookie sheets
- [ ] Parchment paper or silicone baking mats
- [ ] Stand mixer
- [ ] 1 tablespoon cookie scoop

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## Instructions

1. **Cream butter and sugar.** In a bowl of a stand mixer, cream butter with 1/2 cup of powdered sugar until creamy and smooth (3 minutes). Add vanilla, and mix again scraping off the sides and bottom with a spatula.

2. **Add dry ingredients.** Add flour and salt, and mix until combined (1 minute). Fold in the chopped pecans.

3. **Chill dough.** Chill the dough in the fridge for 30-60 minutes or up to one day.

4. **Preheat oven.** Shape the dough into 1-inch balls, using a small 1 tablespoon cookie scoop.

5. **Bake.** Bake at 350°F/180°C for 10-12 minutes. The cookies should be set, but not browned on the outside.

6. **Roll in powdered sugar.** Add the 1 1/2 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.

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## Notes

### 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.

### Cookie Size Tips
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.

### Rolling Tips
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.

### Coating Tips
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.

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## Nutrition

**Serving:** 1 cookie
- Calories: 143 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 4g
- Saturated Fat: 1g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 1mg
- Sodium: 40mg
- Potassium: 45mg
- Fiber: 1g
- Sugar: 13g
- Vitamin A: 14IU
- Vitamin C: 1mg
- Calcium: 13mg
- Iron: 1mg