Best Meltaway Cookies Recipes

EGGNOG MELTAWAY COOKIES

Steps:

• Line 2 baking sheets with parchment.
• Put the almonds and 1/2 cup of the confectioners' sugar in the bowl of a food processor and process until very finely ground, about 2 minutes. Add the butter and process until smooth, 30 seconds to 1 minute. Scrape the dough off the inside of the bowl if needed. Add the bourbon and rum and vanilla extracts and pulse until smooth. Add the flour and salt and pulse until the dough forms a ball.
• Roll mounded teaspoons of the dough into balls about 1 inch wide and place on the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are firm when gently pressed, completely dry and just beginning to crack at the top, 20 to 25 minutes. Cool the cookies on the sheets for 5 minutes; they will firm as they cool.
• Meanwhile, put the nutmeg and remaining 1 1/2 cups confectioners' sugar in a pie plate or wide baking dish and mix well. Toss the warm cookies very gently in the sugar mixture until evenly coated; the cookies need to be warm for the first coating of sugar to stick. Cool the cookies on a wire rack completely, about 30 minutes, then toss again in the sugar mixture so they are very white. Sprinkle with additional grated nutmeg.
• Store the cookies in a little bit of extra confectioners' sugar in an airtight container for up to a week.

CHOCOLATE CHIP MELTAWAY COOKIES

Steps:

• In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
• In a large bowl, cream butter and vanilla extract until smooth.
• Add flour mixture and begin mixing on low speed.
• Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides.
• Scrape batter from beaters, and mix in chocolate chips with a large spoon.
• Refrigerate dough for 1 hour to firm up. (It's important that the dough be cold).
• When ready to bake, preheat oven to 350°F.
• Roll dough into 1-inch balls (no larger).
• Place 1-1/2 inches apart on lined baking sheet, flatten if desired., and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. (Do NOT over-bake)
• Cool on racks.
• Pour powdered sugar into a bowl or plastic baggie.
• Shake chocolate chip meltaway cookies in powdered sugar.
• Store in an airtight container.

CHOCOLATE CHIP MELTAWAY COOKIES

Steps:

• 1. Put the first five ingredients in a large bowl and beat until all smooth.
• 2. In a seperate bowl combine the flour, soda, creams of tarter, and salt.
• 3. Now add the flour mixture to the butter mixture and beat until smooth.
• 4. Stir in the vanilla extract and the chocolate chips. Shape dough into 1 inch balls and roll each one in granulated sugar.
• 5. Place balls 2 inches apart on an ungreased cookie sheets and bake at 375 degrees for 10-12 minutes.
• 6. Optional: while still slightly warm sprinkle with powdered sugar

MELT IN YOUR MOUTH MELTAWAYS - BUTTER MELTAWAY COOKIES!

Steps:

• In a mixing bowl, cream butter, oil and sugars; add egg and vanilla and mix.
• Combine flour, baking soda and cream of tartar in a separate bowl; gradually add to the creamed mixture.
• Chill for several hours or overnight (I've made these and have only chilled them for 2 hours and they turned out fine, however when I've chilled them for several hours they were perfection!).
• Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
• Flatten with a fork dipped in flour; sprinkle with sugar.
• Bake at 350° for 12-15 minutes or until lightly browned.
• Cool on wire racks.

ORANGE MELTAWAY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside.
• Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well.
• Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked.
• Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners' sugar onto the hot cookies. Allow to cool, and store in an airtight container.

LIME MELTAWAY SPRITZ COOKIES

Steps:

• in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla.
• tint half of the dough green if desired --
• using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces.
• bake at 350* for 8-10 minutes or edges are light brown --
• cool for 2 minutes before removing to wire racks.
• to prepare GLAZE:.
• combine glaze ingredients and brush over cooled cookie --
• let stand until set.

KEY LIME MELTAWAY COOKIES

Steps:

• 1. Preheat oven to 325% and line a baking sheet with parchment paper. In a medium size mixing bowl add the cream cheese, butter, sugar and 1 teaspoon of vanilla extract. Mix well, add 2 Tablespoons of the Lime Jello and approx 2 Tablespoons of the lime juice, be sure there is about 1 Tablespoon of lime juice left for the glaze, adjust as needed.
• 2. Mix 1 cup of the all purpose flour and the finely ground pecans together. Mix the dry ingredients into the wet ingredients well. If dough seems too sticky, add a small amount of the remaining 1/4 cup of all purpose flour. Meltaway cookie dough is rather stiff and holds a ball shape.
• 3. Once the dough has been mixed you will cover the bowl with a piece of plastic wrap and refrigerate for at least 30 minutes. The chilled dough is easier to scoop onto your baking pan.
• 4. Using a small cookie scoop, scoop the dough to a flat even bottom and release from the scoop and place onto the baking sheet lined with parchment. These cookies do not spread while baking so they can be close together on the sheet. Place the pan into the preheated oven for 15 minutes. While the meltaways are baking mix 1/2 cup powdered sugar, 1 Tablespoon of lime juice, 1/8 teaspoon vanilla extract and 1/4 teaspoon of the lime jello for color, set aside. When the meltaway cookies are done remove from oven and immediately begin to gently roll them into a bowl with the remaining 1 cup of powdered sugar. Once the cookies are cooled, drizzle the glaze over the top as desired, note, if glaze is a little thick, add a drop or two of water at a time to make it thin enough to drizzle.

PEPPERMINT MELTAWAYS MELTAWAY COOKIES

Steps:

• FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
• Beat at medium speed until creamy (1 to 2 minutes).
• Reduce speed to low; add flour and cornstarch.
• Beat until well mixed (1 to 2 minutes).
• Cover; refrigerate until firm (30 to 60 minutes).
• Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheets.
• Bake for 12 to 15 minutes or until edges are lightly browned.
• Let stand 1 minute; remove from cookie sheets.
• Cool completely.
• FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
• Stir in food color, if desired.
• Drizzle over cooled cookies.
• Immediately sprinkle with crushed candy.
• (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).

CINNAMON MELTAWAY COOKIES

Steps:

• Preheat oven to 375 degrees. Combine the sugars, with the egg,.
• vanilla, honey, and butter; mix till well combined. Combine the flour, cinnamon,.
• baking soda, baking power in a separate bowl, mix. Add the flour mixture.
• gradully to the sugar mixture. Once all is combined add the cinnamon chips.
• Place parchment paper on baking sheet or lightly grease. Drop cookies by rounded tablespoon onto cookie sheet. Bake for 8-10 minute.

CRESCENT MELTAWAY COOKIES RECIPE - (4.2/5)

Steps:

• 1-Blend cottage cheese and butter 2- Stir in flour (use dough hooks) 3-Divide into thirds, put in refrigerator for a few hours or overnight 4-Roll into 1/8" thick circle 5-Brush with melted butter 6-Sprinkle with brown sugar (3-4 Tbl), then regular sugar (2 Tbl), then cinnamon (2 tsp) 7-Cut into 12-16 pie shaped wedges 8-Beginning at outer edge, roll up tightly to center 9-Place point side down on parchment covered cookie sheet 10-Beat egg yolk with water and brush tops of cookies 11-Bake 375 for 15 mins

NUTMEG MELTAWAY COOKIES

Steps:

• 1. In a large mixing bowl, cream the butter, sugar and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-in. balls.
• 2. Place 2-in, apart on greased baking sheets. Bake at 300 for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks.
• 3. In a shallow bowl, combine confectioners' sugar and nutmeg. Gently roll cooled cookies in sugar mixtures. Yeilds: about 5 dozen.

POLISH POPPYSEED MELTAWAY COOKIES

Steps:

• 1. Beat butter on high for about 30 seconds in a medium sized mixing bowl.
• 2. Now add sugar, baking soda and the poppyseeds and beat until combined
• 3. Beat in milk, egg yolk, vanilla and lemon peel
• 4. Now beat in as much flour as you possibly can using your mixer, then you will stir in all remaining flour with a wooden spoon
• 5. Divide your dough in half and then shape each half into a roll about 9 inches in lenghth. (should resemble a log)
• 6. Wrap the logs in palstic wrap and refrigerate for at least 4 to 5 hours.
• 7. Once dough has been refrigerated cut it into slices using a very sharp knife. Put the slices on an ungreased cookie sheet, leaving about an inch in between each slice. Bake cookies at 375 degrees for 7 to 10 minutes or until the edges of cookies are firm.
• 8. While cookies are still warm roll them in the confectioners sugar. Then place on wire racks to cool completely.
• 9. When cookies are cooled completely roll them again in the confectioners sugar
• 10. Enjoy these wonderful meltaways with your family

LIME MELTAWAY SPRITZ COOKIES

Steps:

• in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla.
• tint half of the dough green if desired --
• using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces.
• bake at 350* for 8-10 minutes or edges are light brown --
• cool for 2 minutes before removing to wire racks.
• to prepare GLAZE:.
• combine glaze ingredients and brush over cooled cookie --
• let stand until set.

PISTACHIO CHERRY MELTAWAY COOKIES

Steps:

• With a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
• Add the almond extract and green food coloring if you want the cookies with a brighter green color. Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
• Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm. Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough. Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

LIME MELTAWAY COOKIES

Steps:

• Put butter and 1/3 cup confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy. Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined. Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Refrigerate logs until cold and firm, at least 1 hour. Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.

MRS. ROBINSON'S MELTAWAY COOKIES

Steps:

• Combine cheese and 1 cup of the softened butter in a large mixer bowl; mix thoroughly.
• Add flour gradually, beating until dough forms a ball (add extra flour if dough doesn't form a good ball).
• Divide dough into thirds; wrap in wax paper and chill several hours.
• Roll each piece into a 9-inch circle on a lightly floured board.
• Combine remaining butter, sugar, cinnamon, and pecans; spread each circle of the dough with 1/3 of the sugar mixture.
• Cut each circle into 16 pie shaped pieces and roll each up tightly, beginning at the wide end.
• Place the pointed end down on a greased cookie sheet.
• Beat egg yolks and water together and brush on cookies.
• Bake in a preheated oven at 400F about 20 minutes.

PISTACHIO CHERRY MELTAWAY COOKIES

Steps:

• With a stand mixer, beat the butter until fluffy. Add the powdered sugar, pudding mix, and flour. Mix until combined. The mixture may seem dry at first but will come together after beating.
• Add the almond extract and green food coloring if you want the cookies with a brighter green color.
• Finely chop the maraschino cherries. Using a paper towel pat the cherries removing all of the juice and excess liquid. You want to make sure you dry all of the red juice or you may turn your cookies a not so pretty color. Gently mix in the chopped cherries.
• Wrap the dough in plastic wrap and place in the freezer for 30-60 minutes or until firm.
• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• Take a tablespoon of dough and roll into a ball. Place cookie on the cookie sheet and repeat with the remaining dough.
• Bake for 9-11 minutes. Remove from the oven and let the cookies cool on the cookie sheet. Once completely cooled sprinkle cookies with additional powdered sugar.

COCONUT-LEMON MELTAWAY COOKIES

Steps:

• In a separate bowl mix the dry ingredients (almond flour thru salt). Next mix the wet (honey thru lemon zest) ingredient together in separate small bowl
• Using your mixer mix on a LOW setting, mix the wet ingredients slowly with the dry ingredients. Continue mixing and slowly pour in the melted coconut oil.
• With your palms, roll the cookies in to balls and place on cookie sheet of your choice.
• You can finish your cookies in two different ways
• Option 1 (This is what I did)
• Place the cookie sheet in oven on it's LOWEST setting, LEAVE the door cracked open and let the cookies warm them for 1 hour. The cookies will be dry on outside and moist in the inside.
• OR
• Option 2
• Place your cookies in the fridge to set/chill for 1 hour. The cookies will be soft and moist inside and out

SUGAR CRUSTED MELTAWAY COOKIES

Steps:

• 1. Heat oven to 325 degrees
• 2. In small bowl combine orange peel and orange juice; set aside.
• 3. In large bowl cream 1/4 cup sugar, salt, butter, water and vanilla.
• 4. Lightly spoon flour into measuring cup; level off. Stir in flour, chocolate chips and nuts; mix well.
• 5. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
• 6. Bake at 325 degrees for 15-20 minutes or until firm to touch. Remove from cookie sheets; cool completely.
• 7. Strain orange juice mixture. Dip cookies in orange juice; roll in sugar. Allow to dry to form sugar shell.

COCOA MELTAWAY COOKIES

Steps:

• Heat oven to 325 degrees F.
• In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy.
• Lightly spoon flour into measuring cup; level off.
• Add flour, cornstarch and cocoa to creamed mixture.
• Blend at low speed until all ingredients are moistened.
• Add pecans and vanilla; mix well.
• If necessary, refrigerate dough 30 minutes for easier handling.
• Shape dough into 1-inch balls.
• Place 2 inches apart on ungreased cookie sheet.
• Bake at 325 degrees F.
• for 8 to 12 minutes or until set.
• Cool 1 minute; carefully remove from cookie sheets.
• Cool completely.
• FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth.
• Frost cooled cookies.
• Allow frosting to set before storing.
• 3 dozen cookies.