Mexican Wedding Crescents

  • Yield: 2


1cup (2 sticks) butter, softened
1/3cup sugar
4teaspoons vanilla extract
2cups flour
1cup chopped pecans
Confectioners' sugar to taste


  1. Beat the butter and sugar in a mixing bowl until creamy. Add the vanilla and beat until blended. Add the flour and mix well. Stir in the pecans.
  2. Shape the dough into a ball. Chill, covered with plastic wrap, until firm.
  3. Shape the dough by tablespoonfuls into crescents or discs on an ungreased cookie sheet.
  4. Bake at 325 degrees for 17 to 20 minutes or until brown around the edges.
  5. Roll the hot cookies in confectioners’ sugar. Cool on a wire rack.

Recipe reprinted with permission from the Junior League of Austin, Austin Entertains (The Junior League of Austin, 2001)