Winter is a great time for baking cookies. The smell of cookies in the air is irresistible. David’s Cookies Butter Pecan Meltaways are the perfect treat for your sweet cravings. These cookies are known by many names, like Mexican wedding cookies and Russian tea cakes. They are also called Italian wedding cookies, snowdrops, and pecan butter balls.
The magic of these cookies comes from their buttery texture. They have no eggs and use powdered sugar in the recipe. This makes the cookies light, crumbly, and melt in your mouth.
Starting to make these treats is simple. First, preheat your oven to 350°F. You will need: 1/2 cup (1 stick, 112g) of unsalted butter, confectioners’ sugar, vanilla extract, all-purpose flour, salt, and chopped pecans. Cream the butter and sugar, then add vanilla. Mix in flour slowly and add pecans. Chill the dough, then roll into 1-inch balls on a baking sheet.
Cookies should bake for about 15 minutes. Turn the sheet halfway for even baking. They will be golden brown when finished. Let them cool slightly, then roll them in more sugar. This gives them a snowy look. Roll them once more after they cool for a nice finish.
Stored properly, these cookies can last up to five days. Keep them in an airtight container at room temperature. To avoid flat cookies, check your oven’s temperature and the butter’s consistency. Problems usually come from low oven temperature or butter that’s too soft.
Feel free to get creative with this recipe. Try peppermint snowballs for a festive twist. Chocolate lovers can add cocoa powder for chocolate snowball cookies. There are gluten-free options too, using potato starch and xanthan gum instead of flour.
Don’t wait any longer. Dive into the buttery deliciousness of David’s Cookies Butter Pecan Meltaways. They are sure to be a hit at any holiday party or a cosy snack for yourself. Enjoy these melt-in-your-mouth cookies with your loved ones this winter.
How to Make David’s Cookies Butter Pecan Meltaways
Looking for a holiday classic? David’s Cookies Butter Pecan Meltaways are perfect. They’re a favorite during the holidays with their nutty, crumbly texture. Once rolled in powdered sugar, they look like little snowballs, ideal for your holiday treats.
1 cup (2 sticks, 225g) softened butter
½ cup (100g) powdered sugar
1 teaspoon vanilla extract
2 ¼ cups (270g) all-purpose flour
½ teaspoon salt
¾ cup (70g) finely chopped pecans
1 ½ cups (300g) powdered sugar for rolling the cookies
Now, let’s start baking:
Cream the butter and powdered sugar until fluffy.
Mix in the vanilla. Then, add flour mixture slowly until combined.
Add finely chopped pecans, making sure they’re spread out.
Chill the dough for 30-60 minutes, or even a day, so it firms up.
Heat your oven to 350°F/180°C.
Create 1-inch balls from the dough and place them on a baking sheet.
Bake for 10 to 12 minutes until they turn golden.
While warm, roll the cookies in powdered sugar.
Let them cool, then roll once more for a snowy look.
There you go! Buttery and soft snowball cookies ready to enjoy. The first sugar coat forms a sweet glaze. The second coat gives them a fluffy, snow-white look and fantastic texture.
These sweets are perfect for anyone who loves cookies. They’re great as gifts, party treats, or just for yourself. Enjoy them with cocoa or holiday tea.
Tips and Variations for David’s Cookies Butter Pecan Meltaways
Creating perfect snowball cookies is easy with a few tips. Your cookies might be flat because of the oven temperature or butter consistency. Check your oven’s calibration and ensure your butter isn’t too soft or melted. Chilling the dough before baking is key. It helps the dough firm up and keep its shape.
To keep your snowball cookies fresh, store them in an airtight container. They will stay tender and crumbly for up to five days at room temperature. If you have lots of cookies or want to save some for later, freeze them. Place them in a zip-close bag and thaw overnight in the fridge before serving. They’ll taste as if they were just baked.
The traditional butter pecan meltaways recipe is a favourite. But, you can also try new variations. Adding a creamy peppermint filling to each cookie makes them luxurious. This surprise element adds an exciting flavour contrast. Chocolate lovers can add cocoa powder to the dough for a chocolatey twist. And, you can make gluten-free snowball cookies with potato starch and xanthan gum for those with dietary needs.
FAQ
Can I use margarine instead of butter in David’s Cookies Butter Pecan Meltaways?
You can use margarine, but butter is best for these cookies. Butter gives them a rich taste. Margarine might change their flavor and texture.
Can I use a different type of nut instead of pecans?
Yes, feel free to try walnuts, almonds, or hazelnuts. The texture of these cookies goes well with many nuts. It lets you tailor the taste to what you like.
Is it necessary to refrigerate the dough before baking?
Chilling the dough is crucial. It keeps the cookies from spreading too much. It also improves their texture and taste. You should chill the dough for at least 30 minutes before baking.
Can I freeze David’s Cookies Butter Pecan Meltaways?
Yes, you can freeze these cookies to enjoy them later. Just put them in a zip-close bag or an airtight container. They last up to three months in the freezer. To thaw, move them to the fridge overnight. Let them reach room temperature before serving.
How can I make these cookies gluten-free?
To go gluten-free, use a gluten-free flour blend or mix potato starch and xanthan gum. Gluten-free flours can be drier, so you might need extra moisture. Follow the original recipe but swap in gluten-free ingredients.
Can I add other flavors to these cookies?
Definitely! Be creative with the flavors by adding new ingredients. For a cool taste, try peppermint extract or candies. Chocolate fans can add cocoa powder. Make the meltaways your own by trying out different flavors.
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