Oh, no, not another Mexican wedding cake! But these are out-of-this-world, melt-in-your-mouth, can't-stop-eating favorites!
— Deb Love, Santa Monica
Mexican wedding cakes
Total time: 1 hour
Servings: Makes about 3 dozen cookies.
Note: Adapted from Deb Love.
3/4 cup (1½ sticks) butter
1/4 cup powdered sugar, plus extra for rolling
2 teaspoons vanilla extract
1 teaspoon cold water
2 cups (9.5 ounces) flour
1/8 teaspoon salt
1 cup chopped pecans
1. Heat the oven to 400 degrees.
2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes.
3. Add the vanilla and water and mix thoroughly. Gradually add the flour and salt, then the pecans. Shape the dough into 1½-inch crescents and place on a greased cookie sheet. Bake until lightly browned, about 8 minutes.
4. Roll the cookies in powdered sugar while still warm, then cool on a rack.
Each of 36 cookies: 86 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 6 grams fat; 3 grams saturated fat; 10 mg cholesterol; 1 gram sugar; 9 mg sodium.Copyright © 2015, Los Angeles Times