As part of a Mexican tradition, I tucked these sugar-dusted Mexican wedding 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, Texas
Mexican Wedding Cookies Recipe photo by Taste of Home
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.
Shape each tablespoon of dough into a 2-in. crescent. Place 2 in. apart on ungreased baking sheets.
Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.
Mexican Wedding Cookies Tips
Why are they called Mexican wedding cookies?
The cookie's debut has been traced back to medieval Arab bakers that used ingredients such as butter, sugar, spices and nuts. Over time and trade routes, historians believe the recipe migrated to Mexico in the 16th century. Current day, this same cookie has various names with slight variations depending on where it’s made. These cookies are a traditional dessert recipe for holidays, weddings and other celebrations.
How do you store Mexican wedding cookies?
Store these cookies in an airtight container in a dry, cool place for up to 1 week. Find more tips on how to store cookies to keep them fresh.
Can you freeze Mexican wedding cookies?
Freeze Mexican wedding cookies in freezer containers for up to 3 months, separating each layer of cookies with waxed paper. Thaw before serving. If you liked these Mexican wedding cookies, try other Mexican dessert recipes such as caramel flan and tres leches cake.