This is one of those cookie recipes that has been handed down for generations in my family. They are light and airy and melt in your mouth. The recipe is similar to Mexican Wedding Cookies, but the results are very different. This is the first cookie I reach for at Christmas time. And if I could only make one holiday cookie, this would be it. It just wouldn’t be Christmas without these wintery white confections.
Ingredients:
- 1 cup (2 sticks) of butter, softened
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
- 1 tbsp water
- 1 1/2 tsp vanilla
- 1 1/2 cup chopped pecans
- Powdered sugar for coating, about 1 cup
Directions:
- Preheat oven to 325 degrees.
- Cream butter and sugar together. Mix in water and vanilla until combined.
- Stir in salt, baking powder, baking soda and flour.
- Stir in pecans.
- Form teaspoon-sized ball of dough into a crescent shape on a slightly greased cookie sheet; space crescents about 1 1/2 inches apart.
- Bake until slightly golden; about 10 minutes.
- Allow cookies to cool for about 20 minutes.
- Pour powdered sugar in a shallow dish and roll crescents in sugar to completely coat them. Handle with care as these cookies break easily. If more sweetness is desired, roll crescents in powdered sugar again after they have cooled completely.
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