BUTTER MELTAWAYS
Beech Grove, Indiana field editor Sue Call suggests, "Add variety to this recipe by substituting lemon flavoring for the vanilla plus a teaspoon of lemon peel."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter, oil and sugars. Add egg and vanilla. Combine flour, baking soda and cream of tartar; gradually add to the creamed mixture. Chill for several hours or overnight. , Preheat oven to 350°. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in flour; sprinkle with sugar. Bake 13-15 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 146 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 68mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTER PECAN MELTAWAYS RECIPE
Bites of butter pecan goodness. Perfect little cookie for Christmas or any time family and friends gather. Quick and easy to make.
Provided by Steve Gordon
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Toast the pecans, 8-10 minutes at 350F degrees. Let cool.
- Place flour in a medium sized mixing bowl.
- Add the butter.
- Add the pecans.
- Add the sugar.
- Add the vanilla flavoring.
- Work together by hand until fully combined.
- Wrap dough in plastic wrap. Refrigerate at least 30 minutes.
- Divide the dough into one-inch balls.
- Roll each ball of dough between your hands into compact balls.
- Place dough balls, one inch apart, on parchment lined baking sheet.
- Bake at 350F degrees for 10-15 minutes until set. Do not brown.
- Remove from oven and let cool for a couple of minutes.
- Place confectioners sugar in a small mixing bowl.
- One at a time, place a cookie in the sugar and roll it to fully cover with sugar.
- Place back on baking sheet or on a plate. Let cool completely.
- When fully cooled, roll each cookie in the confectioners' sugar again.
- Enjoy!
BUTTER PECAN-RUM MELTAWAYS
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield about 24 cookies
Number Of Ingredients 8
Steps:
- Combine the pecans and rum in a small bowl and let soak at least 30 minutes.
- Whisk the flour, nutmeg and salt in a medium bowl. Beat the butter and 1/2 cup confectioners¿ sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the pecan-rum mixture and the vanilla and beat until combined. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Cover and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared baking sheets. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Put the remaining 1 cup confectioners¿ sugar in a medium bowl. Gently roll the cookies in the confectioners' sugar, returning to the racks as you go, then reroll the cookies to fully coat.
BUTTER MELTAWAYS WITH PINK FROSTING RECIPE - (4.6/5)
Provided by trf0ster
Number Of Ingredients 10
Steps:
- In a large bowl, combine first 4 ingredients. Beat with an electric mixer at medium speed until fluffy. Separate dough into 4 equal parts and roll each into a smooth log. Wrap each log in flour-dusted wax paper. Chill dough for at least 6 hours. After six hours, allow dough to sit out for 15 minutes to soften. Preheat oven to 350 degrees fahrenheit. Grease baking sheets. Slice dough into 1/4-inch slices and place on prepared baking sheets. Bake 10 minutes. Cool cookies on wire racks. In a medium bowl, combine all frosting ingredients. Beat with an electric mixer until creamy. Pipe or dollop a small amount on top of cooled cookies.
MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!
Oh wow...these are gooood cookies! This recipe was in the Taste of Home Cookies Magazine and was submitted by Sue Call of Indiana. It's a delicious melt in your mouth sugar and buttery flavored cookie! Prep time does not include time to chill the dough!
Provided by Dine Dish
Categories Drop Cookies
Time 25m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
- Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
- Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
- Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
- Flatten with a fork dipped in flour; sprinkle with sugar.
- Bake at 350° for 12-15 minutes or until lightly browned.
- Cool on wire racks.
Nutrition Facts : Calories 885.7, Fat 52.2, SaturatedFat 18.6, Cholesterol 113.9, Sodium 340.1, Carbohydrate 96, Fiber 2, Sugar 40, Protein 9.3
BIRTHDAY CAKE WITH HOT PINK BUTTER ICING
Steps:
- Preheat the oven to 350 degrees F.
- Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan.
- To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature.
- For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting.
- Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking.
- Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake.
- For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy.
BUTTER PECAN MELTAWAYS
Lovely, buttery, tender shortbread cookies, with lots of toasted pecan pieces, all rolled in a powdered sugar coating.
Provided by Jennifer
Categories Sanck
Time 1h20m
Number Of Ingredients 7
Steps:
- Toast the pecan (see Recipe Notes below for how to toast nuts), let cool completely, then finely chop. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream butter with the sugar until light and fluffy, about 2 minutes at medium speed. Add the water and vanilla and mix in. Add the flour all at once and mix on low speed until the mixture comes together as a moist dough. Stir in the (cooled) finely chopped nuts.
- Using a cookie scoop or a tablespoon measuring spoon, scoop a portion and dough and roll into about 1-inch balls. Continue shaping balls with the remain dough, placing onto a baking sheet. (*I like to roll all the dough and pack then onto a smaller baking sheet that will fit nicely into my fridge. When ready to bake, I transfer them to another baking sheet, spacing them apart and baking in a couple of batches).
- Before refrigerating, you can flatten the balls slightly to make more of a "button-shaped" cookie or leave them as balls, if you prefer.
- Place baking sheet into the fridge uncovered and chill 15-30 minutes.
- Meanwhile, preheat the oven to 325F.
- Bake in preheated oven, with balls spaced about 2 inches part, for about 20 minutes. Bake in batches, if necessary, leaving remaining dough in the refrigerator while you bake the first batch.
- Remove from oven and let stand about 1 minutes. Roll warm cookies in icing/confectioners' sugar while still very warm and place onto a wire rack to cool further. Once cooled to just slightly warm, roll again in powdered sugar to thoroughly coat.
- Allow to cool completely, then transfer to an airtight container. Store at room temperature for up to 2 weeks or freeze for up to 3 months.
Nutrition Facts : Calories 92 kcal, Carbohydrate 11 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 34 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
LEMON MELTAWAYS
Both the cookie and the frosting are spiked with lemon in these melt-in-your-mouth goodies. Your family won't be able to get enough of this lemon butter meltaway cookie recipe. -Mary Houchin, Lebanon, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, beat butter and confectioners' sugar until blended. Beat in lemon juice. In a small bowl, whisk flour and cornstarch; gradually beat into butter mixture. Divide dough in half; shape each into an 8-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake 8-12 minutes or until firm. Remove from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in lemon zest, lemon juice and, if desired, food coloring. Spread over cookies.
Nutrition Facts : Calories 49 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 25mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ALL-NATURAL PINK FROSTING!
This is a great way to make your Valentine's Day baking more colorful without the added harsh ingredients! And it adds an extra-brilliant flavor to complement a chocolate-based cake or vanilla! Voila! You have a deliciously colorful icing without the added chemicals or harsh ingredients! For different colors try blueberries, avocado, raspberries, blackberries, or anything really!
Provided by AlyPurdue
Categories Desserts Frostings and Icings
Time 10m
Yield 16
Number Of Ingredients 4
Steps:
- Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.
Nutrition Facts : Calories 162.7 calories, Carbohydrate 28.4 g, Cholesterol 15.3 mg, Fat 5.8 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.7 g, Sodium 41.2 mg, Sugar 27.8 g
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