You might call these Italian Wedding Cookies, Mexican Wedding Cakes, Mexican Wedding Cookies, or Russian Tea Cakes, but no matter the name, they are a beautiful addition to any holiday cookie plate. Unless your name is Neil, and you’re the other half of the Newlywed Chefs. Neil isn’t a fan of shortbread-like cookies, so he just doesn’t like these. I (Whitney) think they’re great. Buttery, nutty, and although they’re messy to eat, they’re just pretty. The recipe is super easy and to make them eeeeven better, dunk ’em in chocolate! Our toddler loved helping roll out the crescents.
Although powdered sugar is the glitter of baking (don’t wear a black shirt while making these), it’s pretty manageable since you just roll them in the bowl at the end. Pro-tip for cleaning: place a paper towel or three under your cooling rack and the extra powdered sugar and chocolate will drip there, keeping your countertops nice and clean.
Chocolate Dipped Pecan Crescents
Prep Time: 30 min. Cook Time: 30 min.
Makes About 20 Cookies
Ingredients:
2 sticks unsalted butter, softened
1 cup + 1 cups (divided) powdered sugar
2 cups toasted pecans
1 cup all-purpose flour
1 1/2 cups cake flour
1 tablespoon vanilla extract
1/8 teaspoon kosher salt
1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 325°. Using a food processor, pulse the toasted pecans about 12 times until they are finely ground and set aside. Cream together the butter and 1 cup powdered sugar. Add both flours, vanilla extract, salt, and pecans and mix until well combined.
Line two cookie sheets with parchment paper. Using your hands, roll dough into 4″ inch logs just under 1″ thick. Form them gently into crescents. Bake for 15 minutes. Remove from oven and cool on pans for a few minutes until they’re cool enough to handle. Place other 1 cup of powdered sugar in a small bowl, and roll the cookies one at a time in the bowl. We use a fork to help to minimize the mess. Place cookies on a wire rack and allow to cool completely.
Melt chocolate chips in a small microwavable bowl in the microwave 20 seconds at a time, stirring between each 20 second interval until smooth.
Dunk the cookies in the chocolate, using a spoon to assist if needed, then place on a wire rack to cool. Store at room temperature for 4-5 days.
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