Rachel Schardt
Oh so small yet oh so good

I usually ask for these as my christmas present from my granny and her buttery velvet pound cake. I make these every other year or so for christmas. Nothing like velvet yummy goodness of sugar cookies with pecans covered in powder sugar. Ok now for the recipe.

Mexican Wedding Cookies

1 cup unsalted butter, at room temperature

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 the oven to 275 degrees F. 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 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.

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