These Mexican Wedding Crescents are our easy take on Mexican wedding cookies. If you like nutty shortbread-style cookies, you'll surely like these!
What You Need
Original recipe yields 24 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups powdered sugar, divided
3/4 cup (1-1/2 sticks) butter, softened
1/2 tsp. vanilla
2 cups flour
1/2 tsp. baking soda
1 cup finely chopped PLANTERS Pecans
1 tsp. ground cinnamon
2 oz. BAKER'S Semi-Sweet Chocolate melted
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Let's Make It
Preheat oven to 325ºF. Beat cream cheese, 1 cup of the powdered sugar, the butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix until well blended. Add pecans and cinnamon; mix well. Cover. Refrigerate 1 hour.
Shape tablespoonfuls of dough into crescent shapes; place, 1 inch apart, on ungreased baking sheets.
Bake 20 min. Cool on baking sheets 1 min. Remove to wire racks; cool 15 min. Dip each cookie into remaining 1/4 cup powdered sugar. Drizzle with melted chocolate.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
4 doz. or 24 servings, two cookies (32 g) each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.