Rachel's Tender Meltaways

These cookies melt in your mouth. They will remind you of Mexican Wedding Cakes...but better.

1 cup unsalted butter
1/4 teas salt
1/2 cup confectioner's sugar
3/4 teas vanilla
1/4 teas almond extract
2-1/2 cups flour
1/2 cup of toasted pecans
1/2 cup toasted walnuts

1 cup confectioner's sugar
3 Tb edible colored glitter (optional)

In a medium sized mixing bowl, beat together the butter and salt till soft and fluffy. Mix in the confectioner's sugar, vanilla and almond extracts. Add the flour and mix until well combined. Then add the nuts and knead in.
Use a small cookie scoop and form dough into 1 inch balls. Place balls on an ungreased baking sheet. Bake @350 for 12-15 minutes. The cookies should be very light brown and feel "set."
Let cookies cool on baking sheet for 3 minutes before disturbing them, they are very fragile.
Mix the confectioner's sugar with the edible glitter(if you are using it) and place it in a shallow pan. Roll the warm cookies in the sugar. Let them cool completely then re-roll in the sugar. When completely cool, store them in an airtight container for 1 week, or freeze for longer storage.

Recipe Summary:
Yield: 30 1 inch cookies
Prep Time: 10 minutes
Cook Time: 12-15 minutes

Other recipes by Andon-Reid Inn Bed and Breakfast:
Andon-reid Trail Mix Cookies
Molasses Crinkles
Crunchie Buckeyes
Sour Cream Cinnamon Apple Bars
Cherry Date Sparkle Bars
Chocolate Crunch Bars
Holiday Mulled Wine
Firey Chipolte Beans
Herbed Asiago Egg In Fluted Crepe Cups

Recipe Provided By:
Andon-Reid Inn Bed and Breakfast
Waynesville, NC

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