Line cookies sheets with parchment paper. Using an electric mixer at low speed, cream the butter and confectioner’s sugar at low speed until smooth. Beat in the vanilla.

Bake for 17 to 20 minutes or until edges of cookies are golden brown. Sift confectioners’ sugar over hot cookies, and let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.

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:)

This delicious and simple recipe for Paula Deen’s Mexican Wedding Cookies is a quick way to create a melt-in-your-mouth treat that’s perfect for any occasion. With buttery pecans and a dusting of sweet sugar, these cookies are wonderfully nutty and versatile.

Mexican Wedding cookies are the only ones I make for Christmas. I roll them in confectioners sugar while they are still very warm and once again when they cool. They are so yummy!

2024年10月17日 · With their resemblance to snowballs, Mexican wedding cookies are just begging to be included in your Christmas cookie swap, but are delicious any time of year, boxed up as edible gifts or dunked into a cup of milky tea.

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Mexican wedding cookies from Paula Deen & Friends: Living It Up Southern Style by Paula Deen and Martha Nesbit

2012年1月24日 · Bake, rotating sheets halfway through, until cookies are pale on top and lightly browned on the bottom (lift with a spatula to check), 10 to 12 minutes. Transfer the cookies to a wire rack to...