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Mexican Wedding Cookies

Updated February 23, 2016

Cookbook

The Tex-Mex Cookbook

Published by Ten Speed Press

This image courtesy of Joseph DeLeo

Every country has its own variation on these dense nut cookies. In the Tex-Mex version, they are made with pecans (of course) and associated with weddings. They are shaped like crescents instead if the usual balls. Could it be honeymoon symbolism?

30 cookies

Cooking Methodbaking

CostInexpensive

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Family Get-together

Recipe Coursedessert, snack

Equipmentelectric mixer

Five Ingredients or LessYes

Mealdinner, snack, tea

Moodblue

Taste and Texturebuttery, nutty, sweet

Type of Dishcookie

Ingredients

  • ½ pound (2 sticks) unsalted butter, at room temperature
  • ½ cup confectioners’ sugar, plus 1 cup for dusting
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt
  • 1 cup coarsely chopped pecan pieces
  • 2½ cups all-purpose flour

Instructions

  1. Preheat the oven to 350°F. Grease two baking sheets.

  2. Beat together the butter and the ½ cup of confectioners’ sugar in the bowl of an electric mixer, at medium speed, until light and fluffy, about 3 minutes. Add the vanilla, salt, and pecans and beat until combined. Remove the mixing bowl from the mixer and mix in the flour, using a wooden spoon. Do not overmix.

  3. Form the dough into crescent shapes and place on the baking sheets. Bake for 12 minutes or until the edges and bottoms are golden brown.

  4. Remove from the oven and allow to cool. Meanwhile, put the I cup of confectioners’ sugar in a large bowl. When the cookies are cool enough to handle, put a few at a time in the bowl and shake to coat with the sugar. Remove and continue until all the cookies are coated. Then sift confectioners’ sugar over each to give them a second sugar coating.

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This is my favorite version of this cookie. I've tried many similar recipes in search of my favorite, and this is it. I will search no more.

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