Prep 20 mins
Cook 40 mins
Recipe courtesy of Paula Deen, quick and easy!!!
Make and share this Mexican Wedding Cookies recipe from Food.com.
- 1 cup unsalted butter
- 1⁄2 cup confectioners' sugar, plus more for coating baked cookies
- 1 teaspoon vanilla extract
- 1 3⁄4 cups all-purpose flour, plus more for dusting hands
- 1 cup pecans, chopped into very small pieces
- Preheat oven to 275 degrees.
- Line cookie sheets with parchment paper.
- Using an electric mixer, cream the butter and sugar at low speed until it is smooth.
- Beat in the vanilla.
- At low speed gradually add the flour.
- Mix in the pecans with a spatula.
- With floured hands, take out about 1 tablespoon of dough and shape into crescent, (I rolled into a ball).
- Continue to dust hands with flour as you make more cookies.
- Place onto prepared cookie sheets.
- Bake for 40 minutes.
- When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
These are quite remarkable...I have an oven that's on its' last legs and had to monitor the temperature and timing but these turned out wonderfully! I will be gifting them tomorrow! Thank you for sharing!
I usually cut this recipe in half, since it is just me and my husband. I also substitute hazelnuts for the pecans. (My husband doesn't like the tast of pecans.) I also use a cookie dough scoop and make balls rather than the crescents. I am Mexican-American and live on the border, and I have seen these cookies made both ways, balls and crescents. I don't think it takes away from the cookie, and it is much quicker than crescents. Thanks seahorse73 for taking the time to post this recipe:)
These are melt in your mouth good. Very delicate and tender. I made them for a cookie and candy tray. I used a tablespoon sized ice cream scoop to dip the dough and half I made into crescent shapes and the other half I left rounded. Some of the crescents broke when I was sugaring them but that's how I know they are so good. Excellent and easy recipe. Thank you.