Classic Mexican Wedding Cookies
photo by lilsweetie
- Ready In:
- 1hr
- Ingredients:
- 5
- Yields:
-
30 cookies
ingredients
- 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
directions
- 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.
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Reviews
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Yum! These were a wonderful addition to our Holiday Cookie trays and a favorite for our kiddos. Made a double batch exactly as written. I found that it worked best to coat them in powdered sugar twice - one time after they were warm to the touch and again once they had cooled - to give them maximum powdered fluffiness! Thanks so much for sharing this great recipe!
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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:)
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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.
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Tweaks
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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:)
RECIPE SUBMITTED BY
seahorse73
Ossining, NY