Mexican wedding cakes

Time 1 hour
Yields Makes about 3 dozen cookies
Mexican wedding cakes

Heat the oven to 400 degrees.


Cream together the butter and sugar until light and fluffy, 3 to 5 minutes.


Add the vanilla and water and mix thoroughly. Gradually add the flour and salt, then the pecans. Shape the dough into 1 1/2-inch crescents and place on a greased cookie sheet. Bake until lightly browned, about 8 minutes.


Roll the cookies in powdered sugar while still warm, then cool on a rack.

Adapted from Deb Love.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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