How are you guys doing today?
Have you ever heard of meltaway cookies? Also known as Mexican wedding cookies, Russian tea cookies, snowball cookies…. and god knows how many other names this cookie has. Anyways, meltaway is the name we call it here, and we think it fits well because they do melt in your mouth.

You’re gonna need:
-Stand mixer
-Food processor (in case your pecans are not chopped)
-Oven
-1 Tbsp cookie scoop

Ingredients:
-1 cup (2 sticks) unsalted butter, at room temperature
-1/2 cup powdered sugar
-1 tsp pecan extract
-2 1/4 cups all-purpose flour
-1/4 tsp salt
-3/4 cup (about 3 oz) finely chopped pecans
-Some extra powdered sugar, to roll the cookies in. We suggest you have at least 1 cup for this step.

Instructions:
-Pre-heat the oven to 340ºF. Line two baking sheets with foil. Set them aside.
-In a bowl, combine flour and salt. Set aside.
-In the mixer bowl beat butter, the pecan extract, and sugar for about two minutes. Don’t forget to scrape the sides.
-With the mixer on low, slowly add the dry mix. Beat it only enough to get the dough well combined.
-Turn off the mixer and with a silicone spatula, add in the chopped pecans. Stir well, making sure that it’s all throughout the dough.
-With the cookie scoop, make balls of dough and set them on top of the foil. These cookies will not spread a lot, so you only need an inch of a gap between them (mostly so the heat gets in between the cookies).
-Bake your cookies until it’s just a little brown on the bottom. Ours took 22 minutes to bake, but it really depends on the size of your cookie and your oven, so keep an eye on cookies.
-Let your cookies cool down for about 5 minutes before you do this next step. Otherwise, you will burn your fingers. Put your extra powdered sugar in a bowl. Roll your cookies in the sugar and set them aside so they can finish cooling down to room temperature. Store your cookies at room temperature.

Alright, that’s it! Until next time!