Pecan Crescents (also known as "Mexican Wedding Cakes")
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups flour
1/2 cup chopped pecans
Cream butter, sugar, and flavorings until smooth. Stir in flour gradually and then the nuts. You may need to use hands to mix as the dough seems dry. Using 1 teaspoon of dough, roll between your palms into a roll and then shape into a cresent. Place close together on a buttered cookie sheet and bake at 350 for about 20 minutes or until they start to brown. While still warm, roll in powdered sugar. You may want to use more powdered sugar when serving. Makes about 7 dozen.
Variation: Black Walnut Balls
Cream 1 cup butter, 1 cup powdered sugar, 1/4 tsp. salt and 1/2 tsp. vanilla. Stir in 2 cups flour. Add 1 T. brandy and 1 cup black walnuts, finely chopped. Shape into 3/4 in. balls using about 1/2 T. dough per cookie; place on ungreased cookie sheet. Bake at 325 for 20 minutes. Roll in powdered sugar while warm. Makes about 6 dozen cookies
Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo ofThe Armchair Genealogist.