Reviewed: Apr. 11, 2009

These are wonderful. I read some reviews and I also only cooked for 15 - 20 minutes. I used half butter shortening and half butter and rolled them in the sugar after cooling for a few minutes and then again when completely cooled. My son and husband loved these also! It's a keeper for us!

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MRSG

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Tillamook, Oregon, USA

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Reviewed: Dec. 27, 2008

This is the basic recipe for Mexican wedding cakes. I only bake them 20 minutes. And roll them into small balls about the size of a quarter and then pat them slightly when I put them on the cookie sheet. Drop immediately into powdered sugar and roll around. They turn out PERFECT every time.

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kebbielovesken

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Reviewed: May 5, 2008

they were easy to make but taste bad

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jan

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Reviewed: Nov. 10, 2006

I have been looking for this recipe for years. The only time I have ever had these they were store bought, but I loved them. These are great and easy...

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Sep. 22, 2005

absolutely delicious. even substituting the pecans for walnuts worked.

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freshfruityblob

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Reviewed: Apr. 29, 2005

This was a good recipe for one of my favorites. Picture a pop in your mouth cookie with the texture of a powdered lemon cookie. The trick to not getting a bland, dry cookie is the cookie to sugar coating ratio when you roll them in the powdered sugar. The cookie should be a small ball, slightly larger than the size of a small marble, cooked through but not browned so the flavor is mild. Then while they are a little warm still you coat them in the powdered sugar. After they are cool you coat them one more time. This creats a wonderful smooth coating that melts in your mouth right before the inside crunch from the cookie. Thanks Lana for the recipe!

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COOKINGFORTHEKING

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Reviewed: Mar. 27, 2005

After 20 minutes they were too brown. Cook only 15 minutes.

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COURT9093

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Reviewed: Jan. 7, 2005

This was my first time to make this recipe which I used as part of a my Christmas baking. I loved them!! Unfortunately only a few made it on my gift trays because I stood there and gobbled most of them up before I realized it!

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KRISTY11

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Reviewed: Sep. 8, 2004

Very good and easy to make. Always a favorite at my parties.

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CCHAPA

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Reviewed: Jun. 9, 2003

Very crumby and quite bland. They're so dry that I HAD to drink milk with them.

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Gayle

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 11, 2003

I've always enjoyed these cookies when someone else made them, and I stumbled across this recipe one day. They're so easy and so enjoyable! All ages love them. Thanks!

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SGKLING

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Reviewed: Aug. 24, 2002

Hard and tasteless. I've had Mexican Wedding cookies several different ways, but never this bad.

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WEEKLYRM

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Reviewed: Dec. 29, 2000

This recipe is almost identical to the one my family has passed on for years. We like to use black walnuts, and consider the holidays incomplete without what we refer to as Mexican Wedding Cakes. Most delicious.

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3 users found this review helpful