Low Carb Pecan Sandy Meltaways Recipe 465 Recipes
LOW CARB PECAN SANDY MELTAWAYS RECIPE - (4.6/5)
Provided by aerin8
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees and line a sheet pan with parchment paper. 2. Using a stand or hand held mixer, add the cream cheese, butter, sugar substitute, egg and vanilla to the mixing bowl and beat on high until creamy and fluffy. 3. Add in the remaining ingredients and mix on medium until well blended. 4. Using a teaspoon or 1 ounce ice cream scoop, drop 16 evenly spaced cookies on the lined pan and bake for about 8-10 minutes. Let cool 10-15 minutes before serving. George's Tips | You can press the cookies down into the parchment paper a little before baking for a crispier cookie. Variation | This basic cookie dough can be used to make many varieties of cookies. Try adding 1⁄2 teaspoon cinnamon or ginger for a refreshing crisp, or replace the pecans with almond slices and add dry coconut! Serving Size: 2 cookies calories:170|fat:15.5g |protein:4.5g |fiber: 1.5g |net carbs:3g
PECAN MELTAWAYS
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. -Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.
Nutrition Facts : Calories 73 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST PECAN MELTAWAYS EVER!
From the January 2010 Taste of Home magazine by Alberta Kay. Make the dough ahead of time and allow time for it to chill. The proportions are a bit different than other recipes posted. These sound like the wonderful cookies my mother used to make. Will let you know soon.
Provided by Kats Mom
Categories < 60 Mins
Time 35m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy.
- In a separate bowl, combine the flour and salt; gradually add to the creamed mixture and mix well.
- Stir in the pecans.
- Refrigerate dough until chilled.
- WHEN READY TO BAKE: Preheat oven to 350ºF.
- Roll into one inch balls and place on ungreased baking sheets.
- Bake at 350ºF for 10-12 minutes or until set.
- Roll warm cookies in additional confectioners' sugar; cool completely on wire racks.
- Roll cooled cookies again in additional confectioners' sugar.
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