Recipe Rating:
 12 Ratings
Serves: approximately 6 doz
Cooking Method: Bake


2 c all purpose flour
4 Tbsp granulated sugar
1 tsp salt
2 stick butter or margarine, melted
1 tsp vanilla extract
1 3/4 c chopped pecans
1/2 to 2/3 c powdered sugar

The Cook

Bea L. Recipe
Well Seasoned
Crystal Coast, NC
Member Since Oct 2010
Bea's notes for this recipe:
I've made these cookies for many years. Some people call them Pecan Sandies or Crescents but the recipe I use is actually called Mexican Wedding Cookies.

These are one of my favorite cookies because they're crunchy but not hard and not too sweet but sweet enough.

The recipe is from my mom's church cookbook and the recipe was submitted by Cheryl Gardner.
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Preheat oven to 250. Melt butter or margarine. Line cookie sheet with foil and spray with Pam.
Mix all ingredients together. Form into desired shape (ie; balls, fingers or crescents). Place onto cookie sheet and bake at 250 for 45 to 60 minutes. Roll in powdered sugar while cookies are still warm.
Note: I have actually used self-rising flour and omitted the salt and they worked fine.

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user Bea L. BeachChic - Dec 30, 2010
Bea Liles [coffeetime] has shared this recipe with discussion group:
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user Jane McMillan-Whittaker janenov46 - Dec 30, 2010
I've had these and they are a wonderful cookie, but didn't have the recipe, thanks Bea
user Goldie Barnhart LUVBKG - Dec 30, 2010
Yummmm, daughter made these for the holidays. Same recipe too! Back from Va., went down for Christmas. You all have the same temps down there we have in upstate N.Y.
user Bea L. BeachChic - Dec 30, 2010
So glad I posted this recipe. Someone was looking for this cookie recipe and I noticed mine was different from the one already posted so there ya go. You've been missed, Goldie. I figured you had been very busy with the holidays and all. Jane has been with her mom in NY over the holidays but she's been in touch. We had 11 inches of snow here in our county, which is very rare for NC this time of the year. It was very beautiful though. Welcome back, Goldie.
user c g coffeecup - Dec 30, 2010
these are really tender and just a taste of heaven. i make them quite often. they store nicely. ha ha

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