Paula Deen Mexican Wedding Cookies

Paula Deen Mexican wedding cookies are tender, buttery crescent cookies with chopped pecans, vanilla and a snowy coat of confectioners' sugar that come together in 1 hour. It's an easy holiday cookie recipe for the holiday table, church supper or potluck, and it's a simple five-ingredient bake.

Roll the cookies in confectioners' sugar while they're still warm, because that's when the sugar melts in and clings. Wait until they cool and the coating just slides off, leaving you with bare cookies.

Paula bakes these low and slow at 275°F for 40 minutes, so they cook through without browning and stay pale and delicate. Chopping the pecans very small also helps, since big pieces make the dough crumble when you shape the crescents.

Paula Deen Mexican Wedding Cookies

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

110

kcal

Buttery dough packed with finely chopped pecans is shaped into small crescents and baked until set but still pale. A warm roll in confectioners' sugar leaves a soft, melt-in-your-mouth cookie with a sweet powdery coat.

Ingredients

• 1 3/4 cups plus more for dusting hands all purpose flour
  

• 1 teaspoon vanilla extract
  

• 1/2 cup plus more for coating baked cookies confectioner's sugar
  

• 1 cup at room temperature Butter
  

• 1 cup chopped into very small pieces pecans
  

Directions

• Preheat the oven: Preheat the oven to 275°F. Then line your cookie sheets with parchment paper so the cookies lift off easily.
• Cream the butter: Using an electric mixer at low speed, cream 1 cup room-temperature butter and 1/2 cup confectioners' sugar until smooth. Then beat in 1 teaspoon vanilla extract.
• Add the flour: Gradually add 1 3/4 cups all-purpose flour with the mixer still on low speed. Once it's mixed in, stir in 1 cup very finely chopped pecans with a spatula.
• Shape the crescents: With floured hands, take out about 1 tablespoon of dough and shape it into a crescent. Keep dusting your hands with flour as you go, so the dough doesn't stick.
• Bake the cookies: Place the crescents on the prepared cookie sheets and bake for 40 minutes. They won't brown much, so go by the time instead of the color.
• Roll in sugar: While the cookies are still warm, roll each one in additional confectioners' sugar. Then set them on wire racks to cool completely.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use walnuts or almonds instead of pecans?

Yes, finely chopped walnuts or almonds work in the same amount, since they bake up with a similar crumb. Pecans give the softest, butteriest flavor, so I'd stick with them if you can.

How long do Mexican wedding cookies keep?

Store them in an airtight container at room temperature, and they'll stay good for several days. Dust them with a little more confectioners' sugar before serving, since the first coat can soak in.

Why do my cookies fall apart when I shape them?

Usually the pecans are chopped too big or the dough is too warm to hold together. Chop the nuts very small, and keep dusting your hands with flour as you shape each crescent.

Can I make the dough ahead of time?

The recipe doesn't call for chilling, so I'd shape and bake it the same day for the best texture. If the butter softens too much while you work, a short rest in the fridge will make the dough easier to handle.

Why do you roll the cookies in sugar while they're warm?

The warmth melts the sugar slightly so it clings and forms a thin, even coat. If you wait until they're cool, most of it brushes right off.