These delectable Butter Pecan Meltaways are the perfect little cookie any time of the year, or enjoy them as Christmas Cookie that would be ideal for cookie exchanges and cookie trays. Buttery cookies, loaded with chopped pecans, these are sure to please the whole family!
If you love these cookies, try my Pecan Pie Cookies next!
This is one of my new recipes that I'm excited to share with you! 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.
We loved the crescent shape because it gives variety on a holiday baking tray. Whatever you choose to call them, they are the perfect snack for Santa!
If you love shortbread cookies, be sure to check out these peppermint and chocolate chip shortbread cookies. They're a winner!
- 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
- Ground allspice
How to make Pecan Meltaway Crescent Cookies
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.
In a separate bowl, whisk together 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 like to roll them directly on the parchment lined baking sheet, or you can use a cutting board or pastry cloth.
Place crescents 1 inch apart on prepared baking sheet.
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