As part of a Mexican tradition, I tucked these sugar-dusted cookies into small gift boxes for the guests at my sister’s wedding. Most folks said the cookies never made it home! We bake them around the holidays, too.
—SARITA JOHNSTON SAN ANTONIO, TX
PREP: 30 MIN. • BAKE: 15 MIN. • MAKES: ABOUT 6 DOZEN
2 cups butter, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup finely chopped pecans
Additional confectioners’ sugar
1. Preheat oven to 350°. Cream butter and 1 cup confectioners’ sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in pecans.
2. Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets.
3. Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners’ sugar while warm; cool on wire racks.
READER REVIEW
“Whether you call them Mexican wedding cakes, pecan puffs or Russian tea cakes, this is one recipe to save.”
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WEDDING SEASON
