Classic Mexican Wedding Cookies

These are quite remarkable...I have an oven that's on its' last legs and had to monitor the temperature and timing but these turned out wonderfully! I will be gifting them tomorrow! Thank you for sharing!

Yum! These were a wonderful addition to our Holiday Cookie trays and a favorite for our kiddos. Made a double batch exactly as written. I found that it worked best to coat them in powdered sugar twice - one time after they were warm to the touch and again once they had cooled - to give them maximum powdered fluffiness! Thanks so much for sharing this great recipe!

I usually cut this recipe in half, since it is just me and my husband. I also substitute hazelnuts for the pecans. (My husband doesn't like the tast of pecans.) I also use a cookie dough scoop and make balls rather than the crescents. I am Mexican-American and live on the border, and I have seen these cookies made both ways, balls and crescents. I don't think it takes away from the cookie, and it is much quicker than crescents. Thanks seahorse73 for taking the time to post this recipe:)

These are melt in your mouth good. Very delicate and tender. I made them for a cookie and candy tray. I used a tablespoon sized ice cream scoop to dip the dough and half I made into crescent shapes and the other half I left rounded. Some of the crescents broke when I was sugaring them but that's how I know they are so good. Excellent and easy recipe. Thank you.

Great cookies! These are so easy. I coated them with powdered sugar twice - once when still slightly warm and once when completely cooled. Great results. Thank you!