Recipe: Mexican wedding cakes

Mexican Wedding cakes.
(Glenn Koenig / Los Angeles Times)

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

PHOTOS: Holiday Cookie Bake-off winning cookies and bakers

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.