+
4 (3)

Desserts

Mexican wedding cakes

Mexican wedding cakes
Glenn Koenig / Los Angeles Times

Beyond the colorful decorations and after the initial rush of sugar, holiday cookies are about memories and tradition. Be they humble or ornate, our baked goods are used to celebrate and give thanks -- thanks for our childhoods, the blessings ... Read more

Total time: 1 hour | Makes about 3 dozen cookies
  • 3/4 cup (1 1/2 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

Step 1Heat the oven to 400 degrees.

Step 2Cream together the butter and sugar until light and fluffy, 3 to 5 minutes.

Step 3Add the vanilla and water and mix thoroughly. Gradually add the flour and salt, then the pecans. Shape the dough into 1 1/2-inch crescents and place on a greased cookie sheet. Bake until lightly browned, about 8 minutes.

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

Note: Adapted from Deb Love.

HAVE YOU TRIED


Dandelion greens and goat cheese empanadas
Dandelion greens and goat cheese empanadas

Squid salad with shaved fennel and arugula
Squid salad with shaved fennel and arugula

Sour Cream Cucumber Salad
Sour Cream Cucumber Salad

Oreo Cheesecake with chocolate glaze
Oreo Cheesecake with chocolate glaze

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Peach frozen yogurt
Lazy Mary's lemon tart
Candied quince
Lemon verbena ice cream