Reviewed: Nov. 9, 2009

These were so easy and were just the taste I was looking for, tried a few recipes but could never quite get it. These are a keeper. They were so fast and easy the kids could do it.

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Oct. 19, 2009

Easy recipe, quite delicious. Especially liked by the older ladies in my family who appreciate nuts, butter, less sugar. Quite a dense and rich cookie, perfect for tea time.

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itsacookinglife

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Reviewed: Sep. 27, 2009

this is the best recipe ever. easy my family love it....

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Candis

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Reviewed: Sep. 18, 2009

Use Pecans!!!

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Brandie

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Reviewed: Aug. 16, 2009

These are very good. I have made them several times, with one change a must for me. I have only ever had Mexican wedding cakes with pecans, not walnuts. I did try the walnuts, but didn't care for them; the flavor was not the rich taste I look for in this cookie. I did grind the pecans quite fine in the food processor first, think that contributes to the shortbread-like texture that is the hallmark of a good Mexican wedding cake cookie, IMHO. I used my smallest cookie scoop for this, and baked them on Air Bake pans as they are quite delicate and overbrown easily.

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amberly

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Reviewed: Aug. 5, 2009

Good..not great..a little on the dry side and not to much flavor.

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moma2ashley

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2009

Fabulous! Just what I was looking for. Time and amounts are exact. Don't change a thing!!

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lilmspunky

Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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Reviewed: Jun. 29, 2009

Fantastic. Added Almond extract but otherwise kept it 100% the same. ALL the cookies were gone after the party! Huge hit!

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Diva

Cooking Level: Intermediate

Home Town: Delafield, Wisconsin, USA

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Reviewed: Jun. 13, 2009

Followed the recipe, I undercooked them so they wouldn't be dry, and they are perfect.

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tomasenalyn

Cooking Level: Intermediate

Home Town: Staples, Minnesota, USA

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Reviewed: May 6, 2009

These were fantastic! I made them to take to a Cinco de Mayo Fiesta and had to keep a few for myself! I softened the butter slightly in the microwave and then mixed it with 1 tsp of vanilla. I used walnuts, but I processed them super fine before mixing them in the batter. It is important to make these very small when shaping! They turned out great!

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Mar. 21, 2009

These were very good. Very light and not overly sweet. Next time I will double the vanilla.

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caroline

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Feb. 27, 2009

Loved these cookies. I made these with nuts and without nuts.Taste great both ways.

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STARNIGHT

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jan. 7, 2009

Great, simple recipe. I've tried others that have baking powder, and other ingredients, but this simple version is better. I personally like to double the vanilla though.

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sisu

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Reviewed: Jan. 5, 2009

Made this exactly as written & the cookies turned out wonderful - Thanks!

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HEATHERHD

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Reviewed: Dec. 29, 2008

I like making these for Christmas, they're quite yummy! Very important to wait until they completely cool before rolling in powdered sugar. Give them a couple minutes on the baking sheet before you transfer to a wire wrack, they will be a lot easier to handle. My only cimplaint: wish I'd had a melon baller to make them perfectly even : (

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MsDeeBee

Cooking Level: Intermediate

Home Town: Oxnard, California, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Dec. 28, 2008

These were excellent! I loved them and will make them again. I did have to keep dipping them in the powdered sugar a few days later, because it all fell off. But, lots of powdered sugar is a must, so I didn't mind. Thanks.

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Jennifer S.

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Reviewed: Dec. 28, 2008

I love this recipe. I tried it with the walnuts and then with pecans instead. Both are wonderful. I rolled them in some special sparkly sugar after the powdered sugar and put them in little paper baking cups. They looked lovely this way. My best friend begged for this recipe.

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Sylvia C.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Shorewood, Wisconsin, USA

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Reviewed: Dec. 24, 2008

amazing

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beatris

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Reviewed: Dec. 22, 2008

These are really yummy. I followed the recipe exactly except for 2 things. I used only 1 3/4 cups walnuts because that's what the package that I bought had in it. I actually think that 1 1/2 cups would've been ok too. This has a ton of nuts in it. The second thing I did differently was to roll the cookie in powdered sugar once a few minutes out of the oven and again when completely cooled. I think that worked better because the 1st time while it's still warm makes the sugar sticky so that the 2nd coat sticks well. I am not sure how it would have worked waiting until they were completely cooled to do the powdered sugar. I gave this a 4 star rating only because I can't say for sure that there isn't a better recipe than this for the Mexican wedding cakes. I think maybe pecans would taste a little bit better. Overall, I would make these again for sure. It was very quick and easy to do with minimal clean up.

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