Ingredients
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1
-
1/2
-
1
-
1 3/4
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Classic Mexican Wedding Cookies, Recipe courtesy of Paula Deen, quick and easy!!!, These are melt in your mouth good. Very delicate and tender. I made them for a cookie and candy tray. 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., Great cookies! These are so easy. I coated them with powdered sugar twice – once when still slightly warm and once when completely cooled. Great results. Thank you!
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Steps
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1
Done
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Preheat Oven to 275 Degrees. |
|
2
Done
|
Line Cookie Sheets With Parchment Paper. |
|
3
Done
|
Using an Electric Mixer, Cream the Butter and Sugar at Low Speed Until It Is Smooth. |
|
4
Done
|
Beat in the Vanilla. |
|
5
Done
|
at Low Speed Gradually Add the Flour. |
|
6
Done
|
Mix in the Pecans With a Spatula. |
|
7
Done
|
With Floured Hands, Take Out About 1 Tablespoon of Dough and Shape Into Crescent, I Rolled Into a Ball. |
|
8
Done
|
Continue to Dust Hands With Flour as You Make More Cookies. |
|
9
Done
|
Place Onto Prepared Cookie Sheets. |
|
10
Done
|
Bake For 40 Minutes. |
