Mexican Meltaways

  • Pecan halves -1cup
  • Powdered sugar-2cups
  • All purpose Flour-2cups
  • Salt-1/4tsp
  • Unsalted butter - 1cup ,softened
  • Vanilla extract-1tsp
  • Almond extract-1/2tsp


In a food processor pulse the pecans with 1/4 cup of powdered sugar until nuts are finely ground.Sift together flour and salt and add the ground pecan to this mixture.

In a mixer cream the butter and 3/4 cup of powdered sugar until light and fluffy.Add the vanilla and almond extract. Scrap the bowl.Add the flour mixture until the dough just comes together.

Do not over mix the dough.Roll dough into 3/4inch balls and bake the cookie on a parchment paper ,2 inch apart for about 10-12 minutes or until bottom of the cookies are lightly brown.Cool the cookies on wire rack.

Place the remaining 1 cup powdered sugar in a bowl and roll the cooled cookie in the sugar and completely coat them with powdered sugar.Cookies are fresh for 4 days at room temperature.

Makes 36 cookies.

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