Pecan Meltaways. I think the recipe is in the KT recipes. It was a winner in a Mother Earth magazine Christmas cookie contest about 30 yrs ago. I will look it up and post it.

Meltaways Cookie Recipe

This buttery little cookie has a superb, melt-in-your mouth texture.

1 cup sifted all-purpose flour
1 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
Powdered sugar

Sift flour and cornstarch together and set aside. In large mixing bowl, cream butter and gradually beat in sugar; beat well. Add salt and vanilla; beat well. Stir in sifted dry ingredients; mix well. Refrigerate 2 or 3 hours. Preheat oven to 375 degrees Fahrenheit. Shape dough into small balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20 minutes. While cookies are still hot, roll them in powdered sugar.

—Lillian Stockfish
Milwaukee, Wisconsin

---------------

I add a cup of finely chopped pecans....making them Pecan Meltaways. I have shared the recipe many times. Everyone loves them.

Not going to run downstairs for the recipe right now, but let me know if you want it. Springerles. I mailed spritz and Santa's Whiskers to younger son. Not doing much baking this year.

the only one I make is my husbands Italian ones that his grandma made. I am grandma now and we all still call them "grandmas cookies".

They are much like a little egg biscuit that gets dressed with anisette icing and I garnish with real shredded chocolate. Actually, we use Uzo now instead of anisette because it is much more stronger flavored and not as sweet.

Grandma used to make dozens of them and store them in tins. You only dress with icing a short while before you eat them. They sit and absorb the anise in the icing and get nice and soft.

Probably gonna make some today.