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Mexican Wedding Cookies


My grandmother used to make these cookies and so did my mom. I found a similar recipe from Paula Deen’s collection and made them this year as a gift. These cookies are so easy to make and look really pretty too. The recipe says to make them into crescents, but I’ve also rolled them into balls and they turn out the same. Everyone loved these and they were eaten very quickly! I will definitely be making these again. Here’s the recipe from Paula Deen:

1 cup unsalted butter, at room temperature
½ cup confectioners’ sugar, plus more for coating baked cookies
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Preheat the oven to 275. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until 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 a crescent. 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.

*I got about 3 dozen cookies from this recipe.

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