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Butter Pecan Meltaway Cookies

Butter Pecan Meltaway Cookies

These Butter Pecan Meltaway Cookies are your answer for a simple yet incredibly decadent treat! This recipe delivers melt-in-your-mouth deliciousness with minimal effort, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Course: Cookies, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened Ensure it’s at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 cup finely chopped pecans Toasting them lightly beforehand will amplify their flavor
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar for dusting, optional

Equipment

  • Electric mixer
  • Spatula
  • Wooden spoon
  • Sieve

Method
 

  1. Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Using an electric mixer (or a sturdy whisk and some elbow grease!), beat them together on medium speed until the mixture is light, fluffy, and pale yellow. This process incorporates air. This should take about 3-5 minutes.
    1 cup unsalted butter, softened, 3/4 cup granulated sugar
  3. Beat in the pure vanilla extract and the salt until just combined.
    1 teaspoon pure vanilla extract, 1/4 teaspoon salt
  4. Gradually add the all-purpose flour, one cup at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix. Stop mixing as soon as you no longer see streaks of dry flour.
    2 1/4 cups all-purpose flour
  5. Gently fold in the finely chopped pecans using a spatula or wooden spoon. Ensure they are evenly distributed throughout the dough. If you've chosen to toast your pecans, make sure they have cooled down completely before adding them.
    1/2 cup finely chopped pecans
  6. The dough will be soft. You can either drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie, or you can roll the dough into small balls (about 1 inch in diameter) and place them on the baking sheets. For a classic meltaway look, gently flatten each ball with the palm of your hand or the bottom of a glass.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but not deeply browned. These cookies should remain relatively pale. Keep a close eye on them.
  8. Allow the cookies to cool on the baking sheets for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
  9. Once completely cooled, you can lightly dust your Butter Pecan Meltaway Cookies with powdered sugar using a sieve for an elegant and sweet finish.
    1/2 cup powdered sugar

Notes

Store in an airtight container at room temperature for up to 5 days. Freeze for longer storage (up to 2 months).
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