Reviewed: Oct. 30, 2011

These are super good cookies! I only baked for 12-15 minutes and they were brown on the bottom. The bake time of 30 minutes is way too long...they would burn. Shake in powdered sugar in a ziplock when still warm.....let cool, then shake them again in the powdered sugar to serve. These freeze easily. just thaw and re-shake in the powdered sugar. Chopped pecans or walnuts work! Really tasty cookie!

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3 users found this review helpful

Reviewer:

CindyLepp

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Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Benton, Kentucky, USA

Reviewed: Dec. 29, 2010

I made these cookies for a mexican buffet and everyone loved them. I doubled the recipe and felt that I would've been making cookies all night. I pressed the dough into a jelly roll pan, baked until very light brown & cut into small squares. I then took the advice of another poster and coated them w/powdered sugar while warm and after they cooled. I sprinkled cinnamon on top and they were absolutely delicious, easy and I was asked for the recipe more than once!

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Reviewer:

MumZ

Reviewed: Jun. 28, 2010

Wonderful cookies. Very few ingredients and fast to make. Tried them as a "plan B" do to the failure of another dessert I was making for a Mexican potluck. With time running out I found this recipe and still made it to the party on time! Real keeper and a big hit at the potluck. UPDATE: 12/22, Six months, can't believe there hasn't been more kudos posted to this recipe!! Made it again tonight to give as gifts tomorrow. This is one fast and bullet proof cookie to make. It's easy, looks great, and tastes wonderful!

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6 users found this review helpful

Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Dec. 3, 2009

These were AWESOME. Not too sweet, but nutty and buttery. I've tried other recipes, but these were by far the best I've ever made. I made one change and that was to cook only 20 minutes. They were perfect!

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5 users found this review helpful

Reviewer:

CCOUNTRYMAN

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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5 users found this review helpful

Reviewer:

TGreeson

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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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2 users found this review helpful

Reviewer:

kebbielovesken

Reviewed: May 5, 2008

they were easy to make but taste bad

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3 users found this review helpful

Reviewer:

jan

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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14 users found this review helpful

Reviewer:

Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

Reviewed: Sep. 22, 2005

absolutely delicious. even substituting the pecans for walnuts worked.

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7 users found this review helpful

Reviewer:

freshfruityblob

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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26 users found this review helpful