Reviewed: Sep. 28, 2009

These are great... so easy, little mess, nice texture, good flavor. Tip: Toast your nuts it's worth the extra time (350 for 10 mins)

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MOPTOPLISA

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Reviewed: Sep. 19, 2009

these were just ok,easy to make

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Hatty

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Reviewed: Apr. 3, 2009

these are an excellent basic sugar cookie and extremely easy to make. wonderful light buttery flavor and texture. i didn't use pecans, but you can really do anything with this dough. i made a simple homemade frosting out of shortening, sugar, lemon juice and milk to put on top, then sprinkled with cookie decoration and they were great.

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Danny

Cooking Level: Intermediate

Living In: Kingston, New York, USA

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Reviewed: Nov. 23, 2008

Great recipe! I make them every year for christmas. I usually use finely chopped almonds insetad of pecans. I have had great results coating half of each warm ball in powered sugar then dipping the other half in melted chococate. I reccomend using powered corn sugar (bulk store), I find it doesnt melt as easily and stays more powdered. Thanks for posting this recipe.

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Amanda's Kitchen

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2008

These were tasty, but I wouldn't say exceptional. I had the dough in the fridge overnight and baked them the next day. I didn't find them crumbly at all. I'm not sure I'd make them again. Personally, its not a recipe I'd ask for if someone else had made them for me.

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Aug. 17, 2008

Wonderful simple recipe. I didn't have pecans, either, but it still was very yummy!

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cindy

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Reviewed: Aug. 17, 2008

very nice! easy and quick to make, taste is just right! I left the pecans out and din't have confectioners sugar, so i rolled the steaming hot butter balls in sugar mixed with cinnamon, left them in there a bit so the sugar really sticks to the hot butter balls. did make the first time only half the batter. Tomorrow a whole batch goes out to my husbands work....it is that good! well done!

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ummnadia

Cooking Level: Intermediate

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Reviewed: Jan. 2, 2008

These were good. I made several different cookies for a Christmas party and wanted to make these for my boss b/c she doesn't eat eggs. She and everyone else loved them. I made them again for Christmas day but used unsalted butter b/c thats what I had. I must say they tasted better with salted butter!

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Tabitha

Cooking Level: Intermediate

Home Town: Clinton, North Carolina, USA

Living In: Buffalo, Texas, USA

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Reviewed: Dec. 29, 2007

Really easy and delicious. My family loved them.

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alyson_a

Cooking Level: Intermediate

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Reviewed: Dec. 21, 2006

My favorite cookie! And easy!

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Christina S

Cooking Level: Beginning

Living In: Marietta, Ohio, USA

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Reviewed: Dec. 7, 2005

Awesome! Just like I remembered from being a little girl. The perfect balance of sweetness. Mine weren't crumbly at all...I followed the recipe exactly as written...don't change a thing!

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PODGER1

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 21, 2003

I skipped the nuts and put the dough in the fridge overnight. I rolled the dough into about 30 balls. I rolled half of the balls in sugar that is two different shades of green (light and dark). I rolled the other half in a cinnamon-sugar blend, then rolled them again in red sugar. They look really pretty and have a wonderful, buttery taste. One drawback-they are slightly crumbly-but not so much that you'd be worried about carrying them to someone's house (I wouldn't mail them though).

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MACKALLEN

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Reviewed: May 29, 2001

Mmmmmmmmmm!!! Nice texture, soft and sweet buttery cookies that will melt in your mouth. I really liked this cookies, extremely easy and non-time consuming. I divided the dough into two pieces and rolled one batch in coarsely chopped pecans and the other in gourmet white sugar. They looked beautiful, just be careful NOT to handle this cookies until they have completely cooled, or they will crumble in your very hands. Very good recipe, thanks for sharing!!! Moshi

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