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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ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

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Reviewed: Dec. 15, 2007

Perfect!! Just what I was hoping for :) I used 1C chopped pecans. SO YUMMY!!

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Andrea- Moscow Mills, MO

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Reviewed: Dec. 11, 2007

I love this recipe. I have a few changes tho. I use ground pecans and I roll in powdered sugar after five minutes cooling time. Then I roll them in granulated sugar that I had put a whole vanilla bean into, (marinated sugar with bean for two weeks before use, shaking it up every few days) I did notice that those that didn't like these cookies, were disappointed they were not a sweet cookie, and had little other flavor. The vanilla sugar adds more flavor. And these are not supposed to be a sweet cookie. My suggestion for those looking for a sweet cookie to stick to chocolate chip, or a real sugar cookie.

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deedee

Cooking Level: Expert

Home Town: Foxboro, Massachusetts, USA

Living In: Canaan, Maine, USA

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Reviewed: Nov. 19, 2007

I love these cookies and they are so easy to make! These are really cookies that taste better after they are completely cooled. Will definitely make again.

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JESSMARIE824

Cooking Level: Intermediate

Home Town: Freedom, California, USA

Living In: Watsonville, California, USA

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Reviewed: Nov. 1, 2007

I usually make these every year at Christmas (and whenever my mom requests them, they are her favorite!) But tonight my daughter told me she needed cookie for her Dia de los Muertos celebration in her Spanish class tomorrow. So I decided, these are Mexican, I'll make them... then to make them for Day of the Dead, I made them skull shaped and decorated them with flowery shapes & other confections before baking. Instead of rolling in powdered sugar, I sprinkled them... the sugar covered a lot of the decorations, so I cleared the sugar from just the decorations with a toothpick dipped in water.

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Spryte

Cooking Level: Expert

Home Town: Wakefield, Massachusetts, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 27, 2007

This turned out pretty good! However, I think they were a little more dry than other recipes, and next time I'll try adding a little more butter. Also, I changed the shape to a 1/4" thick rectangle and dipped it in chocolate. came out great!!

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Talyn Gray

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Reviewed: Oct. 19, 2007

one of my favorite cookies to make. my coworkers are constantly asking about these. i make these during the holidays and give them out in little tins as gifts. i also roll them into smaller balls about 3/4 of an inch and its bite size. for a little extra indulgence.. i roll them in powdered sugar twice. once about 5 mins after taking them out of the oven, then right when they are completely cool for a little more sweetness. i totally recommend this yummy cookie :)

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wickedsorox

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Reviewed: Sep. 21, 2007

I don't really bake so this was awesome. I forgot about a Mexican fiesta potluck at work & this was the easiest recipe late at night. Easy & Yum! I usually *have* to have chocolate in some way with baked goods. These were perfect. Definitely rolled them twice in sugar. My fiancee was jealous of my work peeps. I had to set aside a batch for us, er, him. :)

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mimithi

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Reviewed: Sep. 3, 2007

Wonderful. I used almonds and almond extract jut for a change from the usual vanilla. Even my mother in law who is a wondeful baker loved these!!! Also did roll them in sugar twice.

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Sone

Home Town: Lakeville, Minnesota, USA

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Reviewed: Aug. 15, 2007

Super Super Easy recipe, I just had to cook them a little longer than stated. My guest at my Mexican Fiesta ate them up! I plan on making a double batch next time and just freeze the dough so I can always have it on hand, they were that good! Great cookie for the kids!

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D. Dalrymple

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2007

I used to buy these cookies at a local department store bakery. When I got married three years ago, I knew I wanted these cookies. When I went to buy them, the store had gone out of business. With this recipe, I got the cookie I remembered, I was able to make enough for 100 guests the night before my wedding, they are so easy. I now make them when I bake my christmas cookies every year, and they still get the most compliments. Every one loves the "melt in your mouth" texture. I like to drizzle them in a little chocolate after I roll them in powdered sugar, as a finishing touch.

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Leeann Finley

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Reviewed: Jul. 3, 2007

Sorry. I bake often but these were a mess-- floury, crumbly, and flavorless. Nothing like the Mexican Wedding Cakes I've had before.

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MsMellie

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2007

These are one of my favorite cookies! I love this recipe as it is, it is perfect. I will make it a part of my baking every Christmas now.

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Cynthia K.

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Reviewed: May 22, 2007

So yummy. Reminds me of my moms.

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pam

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Reviewed: Jan. 27, 2007

I have made these cookies over the years under various different names. These received the most compliments, though. Out with the other recipes. So easy, too! The other recipes were telling me to roll once in powdered sugar while still warm, then again when cool. It never adhered to the cookie right. These work and much LESS work! Thank you.

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Jan. 5, 2007

I got some of these cookies from the local bakery over the holidays, and when I went back for more, they said they are only a holiday cookie. I tried this recipe and made no changes. It will not be just a holidy cookie around here, they were perfect and so EASY. My toddler and my teen both loved them and couldn't get them eaten fast enough. I had to hide some for my hubby. 5 EASY STARS

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Gin Morris

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Reviewed: Dec. 27, 2006

These are fantastic! I can't believe anyone would think anything but YUM of these! The only changes I made was to use super finely chopped pecans - instead of walnuts - and I took other recipe reviewers advice and rolled them in powdered sugar twice.

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PECOLA

Cooking Level: Expert

Home Town: Lake Mary, Florida, USA

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Reviewed: Dec. 20, 2006

Good basic recipe with modifications: Use one cup nuts, 2 tsp vanilla and 1/4 tsp salt. In addition, use 1/2 cup of p.sugar in cookies and then an additional 1 - 1 1/2 cups for rolling. Refridgerate dough for at least an hour. When they come out, cool for a few minutes, roll in sugar and cool completely...then roll again. If they are not cooled all the way the sugar will melt!

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Theresa

Cooking Level: Intermediate

Home Town: Tonawanda, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Dec. 17, 2006

My mother and I used to make these all the time when I was little, but we did one thing differently. We cooled the baked cookies on the cookie sheet for about 5 minutes and then rolled them in the powdered sugar carefully (they are very fragile and will crumble if handled too roughly). Then we let them cool completely on a rack and rolled them in sugar again after they were cooled. More sugar stuck to the cookies that way and they were sweeter than if we had only rolled them in sugar once.

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djl3553

Cooking Level: Expert

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Reviewed: Dec. 13, 2006

I made these for a Cookie Exchange party and I followed the recipe to a tee! Didnt change a thing! only thing maybe is the shape! I was thinking "lady Fingers"...so I shaped some like cresents! The were just the right amount of sweet not too much! Very easy and quick to make.

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