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Mexican Wedding Cakes


These cookies are taken from the 2012 holiday cookie contest that the Los Angeles Times does every year. This recipe is adapted from Deb Love, takes about an hour to make and yields about 3 dozen cookies!

What you need:

3/4 cup (1½ sticks) butter

1/4 cup powdered sugar, plus extra for rolling

2 teaspoons vanilla extract

1 teaspoon cold water

2 cups (9.5 ounces) flour

1/8 teaspoon salt

1 cup chopped pecans


What you do:

1. Heat the oven to 400 degrees.

2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes.

3. Add the vanilla and water and mix thoroughly. Gradually add the flour and salt, then the pecans. Shape the dough into 1½-inch crescents and place on a greased cookie sheet. Bake until lightly browned, about 8 minutes.

4. Roll the cookies in powdered sugar while still warm, then cool on a rack.

Nutrition information: Each cookies has 86 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 6 grams fat; 3 grams saturated fat; 10 mg cholesterol; 1 gram sugar; 9 mg sodium.


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