Mexican Wedding Cookies (with Pecans)
1 cup butter
1/2 cup granulated sugar
2 tsp vanilla
2 tsp cold water
2 cups flour
1 cup crushed toasted pecans
powdered sugar for dusting
Toast the pecans by putting them in a single layer on a cookie sheet or pie pan, and baking at 350 for 8 minutes, stirring them at the halfway point. Put them in a large ziplock bag and crush them with a rolling pin, or do what I did and put them in a cup and smash them with the end of my smallest metal measuring cup. I guess you could dump them in a food processor, if you have one of those. You want them ground pretty fine but with bits big enough to give a crunch.
Cream butter and granulated sugar, add vanilla and water and mix well. Add the nuts and flour, mix until blended. Chill 30 min in the fridge.
Preheat oven to 350F.
Roll dough into balls and then squeeze into crescents (you can leave them as balls if you want) and place on ungreased cookie sheet. Bake 15-20 minutes at 350, then move to a rack to cool. When cool, dip the tops in a bowl of powdered sugar. This makes about 4 dozen cookies.
And they’re so cute!
I absolutely loved these. I want to make a second batch for myself but I’m getting tired of all the baking, and I also know I’ll be eating a ton in the next week, with the special Christmas Eve dinner I’m making, Christmas dinner with the in-laws and then with my Mom… so I’ll skip the cookies for now. But I’ll be baking these again in the near future, I think.