Reviewed: Sep. 24, 2008

Very good and super easy that the kids helped me make them. Got rave reviews from many people

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preacher'swife

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 22, 2008

Love, love, love this recipe! Instead of using chopped walnuts I put them in my food processor for a bit so they where almost a powder but not quite. I made a ton thinking there would be leftovers after my party. Not a chance. Super yummy!

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Peachez

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Reviewed: Jul. 16, 2008

Great recipe. The only thing I change is the walnuts. Not sure if it's a regional thing or what, but I have never seen these cookies with walnuts. We always use pecans.

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JBHERRON

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Reviewed: Jun. 25, 2008

These cookies were a hit! I followed the recipe exactly and they cooked perfectly. Make sure you roll them in the powdered sugar while they are still hot. This allows the sugar to stick to the cookies, giving them their sweet taste. They melt in your mouth!

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Whitney

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: May 26, 2008

Wake back..at the beginning of the month..I made these. GREAT!!!!! The confectioners sugar and walnut factor were greatly liked. Will totally make again to for anything Mexican related..or to use up some walnuts!!! >>so easy<< THANX A BUNCH!!!!!

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: May 20, 2008

These were pretty good. At first I was skeptical. They definitely have to cool completely before you can move them off of the baking sheet to the cooling rack as they fall apart. My son and I made these for a spanish class project for school tomorrow but I think I'll stick to an old recipe I have that are more moist and sturdy.

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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: May 14, 2008

This recipe was exactly what I was looking for in an eggless cookie. I was also successful using hazelnuts and pecans in place of the almonds.

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SAINT528

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 20, 2008

These are delicious! I add some cinnamon and other spices as well as chocolatechips and drizzle them with melted chocolate which is the way I've been taught to make them but I LOVE the original as well. They taste even better with some almonds too. My family has always loved these ever since my sister made them for spanish class and I even remember making them for lemonade stands and bake sales for years and this recipe is one of the best!

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belisimabaker

Cooking Level: Beginning

Living In: Fredericksburg, Virginia, USA

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Reviewed: Apr. 2, 2008

I halved the original recipe ingredients and rolled each cookie into about one inch balls and still came out with over 40 cookies. I finely chopped the walnuts as well. I sampled a few when they came out of the oven - they were still moist and chewy and I was a little disappointed that they didn't come out right. Then I let them cool completely (as the recipe states), finished rolling into the sugar and they were so good, just as I remember growing up eating! I will definitely make again.

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mommyoftwogirls

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 12, 2008

This is the exact same recipe my friend has in his cookbook at home (which we have made many times together around the holidays to give out to friends). One tip, the finer you ground the nuts the better it tastes! I've had them with chunky nuts and with finely ground nuts, and I have to say the finely ground nuts are the way to go. Also, since these cookies easily come together in a ball shape, we've put toffee, butterscotch, and sometimes chocolate in the middle. All you need to do is take three or four chips (of whatever you prefer), flatten out the cookie in your hand, place the chips in the middle, and fold the dough over into a ball shape and bake. This makes it extra tastey and special!

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Mar. 6, 2008

This is the recipe that my mother bakes every Christmas. I've told her that she can stop buying me presents and just send a batch of these!!!! I wouldn't change a thing!

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Sandi

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Reviewed: Mar. 5, 2008

This is a great recipe, My boyfriend took them to work. He said he had the whole office talking about them! Thanks!

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Girlfromwa

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Reviewed: Feb. 23, 2008

My mother in law absolutely LOVED it when I shipped her these cookies for a gift! In addition, it was extra easy to make these! I followed the recipe exactly.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Feb. 22, 2008

Delicious! Made a batch of these tonight and they were very good- just the perfect combination of sweet and flaky! They were very easy to make. I only used 1.5 cups of nuts.

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Judy K

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jan. 21, 2008

These are delicious and quick and easy to make. I used pecans rather than walnuts. The cookies were moist and yummy, very short. Perfect with coffee or tea.

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ERERRE

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jan. 16, 2008

Ive been making these cookies for the longest time and always get raves. I reckon, 100g of walnuts is more than sufficient- too much nuts will result in the cookie breaking up more easily. Use lightly salted butter n omit the confectionary sugar in the batter. The mildly salted cookie and confectionary sugar coating is a perfect marriage of flavours! The trick to making these cookies melt in ur mouth is to avoid overbeating it and handling it as little as possible. After beating the butter (make sure it's not too soft, rather, slightly firm) with vanilla, add in the flour n beat till just blended/mixture forms a lump. Very easy and addictive!

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thecookiejar

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

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Reviewed: Dec. 31, 2007

My husband said, "It's better than my Grandma's!" And I don't hear that very often. It's now a holiday cookie we make every year.

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Christine T.

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Reviewed: Dec. 30, 2007

These were very good but a little to dry. I used to make these all the time but lost the recipe. I'll have to keep looking for just the right one. The recipe I had I think used granulated sugar, they were also very buttery but not as dry. This recipe is very good but not exactly what I was searching for as an end result.

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miki

Cooking Level: Professional

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Reviewed: Dec. 19, 2007

These were super easy and absolutely delicious. I did half pecans and half walnuts and the taste was rich but not overly so. It was a cinch to put a bunch of cooled cookies into a big ziploc with powdered sugar and shake to coat -- they held up fine.

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