Now I'm not going to lie to you, I made these cookies the week before Christmas and ate half of them myself because I love them so much. I also gained about 7lbs over the holiday season & I blame these cookies for half of that. These cookies have about 23,947 names, but I know them as Wedding Cookies. My grandmother calls them Crescent Cookies, and Paula Deen calls them Mexican Wedding cookies. How do I make them then if I know so many recipe's? I use Paula's recipe but my grandmother's secrets ;)
Here is what you will need:
A hand or stand mixer
A nut chopper or a good chef's knife to chop them yourself
2 Large cookie sheets
Parchment paper
A large cooling rack
Ingredients:
1 cup (2 sticks) butter, at room temperature
1/2 cup confectioners’ sugar (powdered sugar), plus more for coating baked cookies
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 cup pecans, chopped into very small pieces
Here is what you will need:
A hand or stand mixer
A nut chopper or a good chef's knife to chop them yourself
2 Large cookie sheets
Parchment paper
A large cooling rack
Ingredients:
Directions:
-Preheat the oven to 275 degrees F.
-Line cookie sheets with parchment paper or silimats.
(What's a Silimat ? Only the greatest invention ever.)
-Using an electric mixer, blend 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 or spoonula.
-Cover hands in powdered sugar, take out about 1 tablespoon of dough and shape into a crescent.
-Continue to dust hands with powdered sugar as you make more cookies.
-Place onto prepared cookie sheets. Bake for 30-40 minutes (until beginning to brown on the edges)
-When cool enough to handle but still warm, roll in additional powdered sugar.
-Cool on wire racks
Extras:
These cookies ARE NOT good warm. Be patient & wait till they are room temperature.
Enjoy!