Wednesday, December 26, 2012

Butter Pecan Meltaways

These Butter Pecan Meltaways are my favorite cookies hands down! My Mom and most of my friends love these too. I always double and triple my recipe because one batch usually isn't enough. :)

1/2 lb butter (i.e. 1 cup/ or 2 sticks), room temperature
2 cups flour
2 to 2 1/2 cups finely chopped nuts (pecans, walnuts, almonds or filberts)
6 tblsps powdered sugar
2 tsp vanilla
1 tblsp water
1/2 tsp salt
powdered sugar for coating

Cream butter and sugar. Add vanilla and water. Beat in flour and salt. Add nuts and mix thoroughly. Roll into small (about 1 inch) balls- I use my small ice cream scoop for that purpose- it works like a charm!

Bake at 350F for about 15-20 minutes (bottoms should be golden brown). When they come out of the oven, roll in powdered sugar. They literally melt in your mouth! Mmmmm... :)

Special thanks for this awesome recipe to my dear friend Nancy Pietz who graciously gave it to me quite a few years ago. I have been baking these delicious cookies every Christmas (and in between) ever since!

Thursday, December 20, 2012

Peanut Blossom Cookies a.k.a. Sweet Spots :)

These peanut butter/chocolate cookies are an old favorite in my home- my kids can eat tons of them, if I let them. :) I also have a co-worker who gets a whole plate of them every Christmas because they are his personal favorites too. In fact, he is the one who calls them Sweet Spots- he said this is the name his grandmother always used. I like to call them Sweet Moments. :)


1/2 cup unsalted butter, room temperature
3/4 cup peanut butter (smooth or crunchy)
1/3 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 tbsps milk
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/3 cup granulated sugar for coating
1 bag Hershey kisses (48 to 60 kisses), taken out of their wrappers


Line three baking sheets with parchment paper. In a bowl, beat butter, peanut butter and sugars until light and fluffy (about 2-3 minutes). Add the egg and vanilla. Beat in the milk. Add the flour, baking soda and salt (mixed beforehand separately) and beat until incorporated. Cover and chill the batter for an hour or until firm enough to form into balls.

Preheat oven to 375F. Place rack in the center of oven. Roll dough into 1-inch balls. Roll each ball in sugar. Put on baking sheets, 2 inches apart. Flatten out each cookie a little bit. Bake for 8-10 minutes, or until slightly browned. Immediately upon removing the cookies from the oven, place a chocolate kiss in the center of each cookie, pressing down until the cookie just starts to crack. Don't touch cookies until completely cooled- kisses will be melty.

Makes about 4 dozen cookies.

I don't actually remember where exactly I got this recipe from, or when. :) But it has been used many, many times in my kitchen for the years I've had it.

Monday, December 17, 2012

Rum Balls

These no-bake, fool-proof, "adult-only" cookies have always been a huge hit at my work place. Every Christmas, they are the most requested treat by everybody. What is great about them, they are extremely easy to make and the longer they sit, the better (i.e. the rummier) they get. :) It's a "retro" recipe that is still in demand. :)


2 1/2 cups Nilla wafers, finely crushed (one 11oz box)
1 cup powdered sugar
1 cup finely chopped walnuts or pecans
1/3 cup honey
1/3 to 1/2 cup rum (I use Bacardi for maximum flavor)
orange zest from half an orange (optional)


Mix everything thoroughly by hand, or using the paddle attachment of your electric mixer. Shape into little 1 inch balls. Roll in more powdered sugar, or cocoa powder, or finely chopped nuts. Refrigerate for 24 to 48 hours.

Special thanks to my friend Donna Davison for this terrific recipe.

Print recipe

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