Reviewed: Oct. 24, 2009

I make these abit more indulgent by wrapping the dough around a chocolate kiss before baking.Then continuing on as normal and rolling them in the powdered sugar.

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gothicfaerie

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Reviewed: Dec. 25, 2008

EXCELLENT! I made them on Christmas Eve and everyone loved them. I made half with confectioners sugar and the other half i mixed the powdered sugar and cinnamon. Thety were both great.

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mgomez562

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Whittier, California, USA

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Reviewed: Jul. 20, 2008

Great simple recipe especially for parties. The only thing I changed was letting the cookies cool completely down on a rack and then sifting confectioner's sugar on top. Will definitely use this again.

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andrea h

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

These were good right out of the oven and hot, but the next day they were hard and not very good.

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melissapie

Cooking Level: Intermediate

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Reviewed: May 9, 2008

I thought these were pretty good. not the best mexican wedding cake recipe i ever used but they were pretty rich and tasty. the butter/flour ratio seemed a little off though.

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Nellie Fiorenzi

Cooking Level: Expert

Home Town: Herrin, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Apr. 12, 2008

I took these to a potluck and everyone raved about how good they were. Next time I'm going to try using the mixer to mix in the flour.

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newivi

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Reviewed: Feb. 21, 2008

I just baked these for a Mexican-themed potluck. Very tasty. I added a splash of almond extract.

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NSTARK

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Reviewed: Dec. 19, 2007

I made these today and they were great. Did not change a thing. I also made thumbprint cookies with blackberry preserves with the dough. Thank you for the recipe.

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Cupcake

Cooking Level: Intermediate

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Reviewed: Dec. 19, 2007

I thought this was a so-so recipes. I would use this again BUT eliminate the cinnamon. LP

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Lawrie

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Reviewed: Jun. 24, 2007

These were so good! I originally made them as a cinco de mayo treat, but they were so good I had to make them again! Great recipe!

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Gustavo

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Reviewed: Feb. 13, 2007

brought them to a party and everyone loved them. very easy to make too

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Flavia

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Dec. 18, 2005

I have never used any other recipe for this cookie, everyone that's every tried these simply loves them. They come out perfect each and every time and I do not change anything about it EVER. Just like the ones my mom used to make when I was a kid. Thanks so much.

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CHELLETHECAT

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Reviewed: Dec. 29, 2004

:( Taste and smells just like play-dough. I know these are suppose to be slightly bland in taste but these were just awful.... Kid n hubby gave a big frown :( It's got to be all that flour? I had a hard time cooking them all the way thru no matter what size I made them.

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SLASHY

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Reviewed: Dec. 26, 2004

My husband said "These are the best Mexican Wedding Cookies I've ever had". I doubled the recipe and used 1/2 vanilla extract and 1/2 almond extract. I don't know if they stay in a round ball if you refrigerate them but they were pretty with just a domed shape top when I cooked them right after mixing. Did discover they were better when I made them bite size. Cooking time was shorter since I didn't put them in the fridge first. I tried sifting the sugar on them but it didn't stick so I rolled them in powdered sugar once when hot then again when cooler as suggested in a previous review. I was confused by "knead in flour by hand until completely mixed" so I just mixed in flour with a wooden spoon until it was thick enough to put on counter and then kneaded(if thats a word?) the rest of the flour in. Oh, I dusted the counter top with powdered sugar so the dough wouldn't stick.

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SHRRYJHNSN

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Reviewed: Jul. 13, 2004

I absolutely loved this recipe. I made them for my friends and they ate them in few minutes. This is an easy recipe that does not require tones of ingredients. I like this version of the Mexican Wedding cakes because the ground almonds. I don't usually add the cinnamon. It just melts in the mouth. The best way to bake these cookies is at 275 degrees for 40 minutes.

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Cookierama

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Cannes, Provence-Alpes-Côte D'azur, France

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Reviewed: May 16, 2004

Excellent and easy - I followed the directions as listed, kept the cookies small (about 3/4 to 1 inch) and then sifted the powdered sugar over the warm cookies for a perfect presentation. One tip - I always line my cookie trays with parchment paper. Took these to a Cinco de Mayo party and they were a hit with kids and adults alike! I made the chocolate variation on this site, as well - both are keepers.

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SweetTooth

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Reviewed: Jan. 26, 2003

Simple and delicious! I've made this many times. One day I had no almonds, so, instead I added 1/4 cup more of confectioners sugar (I also skip putting the dough in the fridge) and they still were great! So easy I can't believe it. Thanks for the recipe

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PATITO

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Reviewed: Jul. 6, 2001

fabulous!

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OSAGE18

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