Buttered Rum Meltaways Recipes

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BUTTER PECAN-RUM MELTAWAYS



Butter Pecan-Rum Meltaways image

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield about 24 cookies

Number Of Ingredients 8

1/2 cup finely chopped pecans
1/4 cup dark rum
1 3/4 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract

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.

BUTTERED RUM MELTAWAYS



Buttered Rum Meltaways image

These aromatic cookies will just melt in your mouth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 10

1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons ground cinnamon
2 teaspoons freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup confectioners' sugar
1/4 cup dark rum
1 teaspoon pure vanilla extract

Steps:

  • Whisk flour, cornstarch, spices, and salt in a bowl. Put butter and 1/3 cup sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Mix in rum and vanilla. Reduce speed to low, and gradually mix in flour mixture.
  • Divide dough in half. Place each on a piece of parchment paper; shape dough into logs. Fold parchment over dough; using a ruler, roll and press into a 1 1/4-inch log. Wrap in parchment. Chill in freezer 30 minutes (up to 1 month).
  • Preheat oven to 350 degrees. Unwrap logs. Cut into 1/4-inch-thick rounds; space 1 inch apart on parchment-lined baking sheets. Bake until just golden, about 15 minutes. Transfer cookies to wire racks; let cool 10 minutes. Gently toss warm cookies with remaining 2/3 cup sugar in a resealable plastic bag.

PECAN MELTAWAYS



Pecan Meltaways image

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

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
Additional confectioners' sugar

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.

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