Mexican Wedding Crescents

1. 1

   Preheat oven to 325 degrees F. Beat cream cheese, 1 cup of the powdered sugar, the butter and vanilla with electric mixer on medium speed until well blended.

2. 2

   Add flour and baking soda; mix until well blended.

3. 3

   Add pecans and cinnamon; mix well.

4. 4

   Cover.

5. 5

   Refrigerate 1 hour.

6. 6

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

7. 7

   Bake 20 min.

8. 8

   Cool on baking sheets 1 min.

9. 9

   Remove to wire racks; cool 15 min.

10. 10

    Dip each cookie into remaining 1/4 cup powdered sugar.

11. 11

    Drizzle with melted chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.