October 7, 2012

Mexican Wedding Cookies

These crescent shaped cookies melt in your mouth and taste amazing ;)
Plus, they are incredibly easy to make and require only a few ingredients.
This recipe is by Paula Deen but it's so short so I decided to just write it here:


1 cup of softened butter 
1/2 cup of powdered sugar
1 and 3/4 cups of flour
1 tsp of vanilla
1 cup of pecans

Opt for dusting on top: cocoa powder and/or powdered sugar

(Preheat oven to 275 degrees Fahrenheit)
Step 1: Cream together butter and powdered sugar
Step 2: Beat in vanilla
Step 3: Add the flour and mix well
Step 4: Mix in pecans (a spatula makes it much easier)
Step 5: Make crescent shaped cookies (about 1 tbsp of dough per cookie)
Step 6: Bake for 25-30 minutes*
Step 7: Sift optional cocoa powder/sugar over the cookies when they are cooled and enjoy :D

(photo from foodnetwork.com)

*I changed this part of the recipe. The recipe says to bake it for 40 minutes, but
I realized that after 35 minutes of baking, the bottom was already golden brown. Traditional
Mexican Wedding Cookies aren't that golden brown on the bottom and the should melt in your mouth. 
Baking it for more than 30 minutes will give you a bit more crunch to your cookie than usual, but it
still tastes really really really good. ♥

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