These are very good. I have made them several times, with one change a must for me. I have only ever had Mexican wedding cakes with pecans, not walnuts. I did try the walnuts, but didn't care for them; the flavor was not the rich taste I look for in this cookie. I did grind the pecans quite fine in the food processor first, think that contributes to the shortbread-like texture that is the hallmark of a good Mexican wedding cake cookie, IMHO. I used my smallest cookie scoop for this, and baked them on Air Bake pans as they are quite delicate and overbrown easily.

Reviewed On: Aug. 16, 2009

Yummy! I have made this many times now, and love it. I have found that when using skim milk, I like it best with all milk for the liquid (no water). I generally cut everything in half (except vanilla)and it worked fine. I tried other review suggestions to use powdered sugar, raw sugar and found that while it was still good, it tasted less like the mall version I remember from the 80's. I think I am now addicted!

Reviewed On: Aug. 16, 2009

Made this last week with blueberries and strawberries. I added vanilla and nutmeg, as suggested in the other reviews. It certainly was easy, but I was disappointed by the flavor (blah) and the texture (too soft and spongy). I will continue to search for another cobbler recipe.

Reviewed On: Aug. 16, 2009