“This is my variation of the popular Mexican Wedding Cookie. My sister Robyn makes these every year, and we can never get enough. So I had to have the recipe to make more.”
READY IN:
40mins
SERVES:
36
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter with the 1/4 cup of sugar and blend well.
  2. Combine flour and cinnamon.
  3. Add flour mixed with cinnamon (a bit at a time) and mix well. Add extract and stir in nuts.
  4. Shape teaspoonfuls of dough into crescent shapes and bake on an ungreased cookie sheet at 325°F for 18-20 minutes. Let cookies cool for about 5 minutes and then coat well with powdered sugar.
  5. Variation: roll dough into 1-inch balls and bake (same as above). When cookies are cool, GENTLY roll in confectioners' sugar until coated well.

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