the perfect recipe. I prefer finely diced almonds - the almond flavor is essential for the mexican wedding cookie. also very important to follow the advice on rolling the cookies twice in powdered sugar (first time when they are hot so it will stick the second time)

Reviewed On: Aug. 28, 2010

The best I have ever made. well described: soft inside, crispy outside. i used 1 stick of butter and 1/2 cup oil instead of 2 cups of butter. also added walnuts and coconut. baked at 325 as others suggested for exactly 10 minutes. they don't necessarily look done after 10 minutes initially but they are and you defin don't want to overbake.

Reviewed On: Feb. 7, 2010

very fluffy and thick. sugar adds a sweet taste. next time, i'm going to put addtl sugar. Here are some great tips on getting them to be fluffy and thick: 1. baking powder as listed in the recipe 2. bare minimum mixing of the dry and wet ingred 3. make batter night before and leave in fridge. this will give time for air bubbles to form in the batter. the next am, scoop spoonful into pan without remixing it (to prevent breaking all the air bubbles). this is also convenient as it reduces the amount of preparation in the morning.

Reviewed On: Jan. 24, 2010