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Mexican Wedding Crescents

Mexican Wedding Crescents recipe
average rating

5 6
rate/review
prep time
20 min
total time
1 hr 56 min
makes
4 doz. or 24 servings, 2 cookies (32 g) each
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What You Need

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1-1/4 cups icing sugar, divided
3/4 cup butter, softened
1/2 tsp. vanilla
2 cups flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1 cup finely chopped pecans

Make It

HEAT oven to 325ºF.

BEAT cream cheese, 1 cup sugar, butter and vanilla with mixer until well blended. Add flour, cinnamon and baking soda; mix until well blended. Beat in nuts. Refrigerate 1 hour.

SHAPE tablespoonfuls of dough into crescent shapes; place, 1 inch apart, on baking sheets.

BAKE 20 min. Cool on baking sheets 1 min. Remove to wire racks; cool 15 min. Coat with remaining sugar.

kraft kitchens tips

How to Soften Cream Cheese
Place unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.
Special Extra
Melt 2 squares Baker's Semi-Sweet Chocolate; drizzle over cooled sugar-dusted cookies. Let stand until chocolate is firm.
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