Reviewed: Dec. 18, 2005

These are wonderful! I like that they are not really sweet. I put lots of powdered sugar on them and they are still not too sweet. I made them as a gift but they may not last long enough to give away!!

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DASKDS

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2005

Thanks for posting this, as I couldn't find my old recipe. This was the perfect replacement, but I did modify it --only because I've always found this type of cookie to be a bit dry. Instead of 2 cups walnuts, I used about 3/4 cp chopped pecans and 1/2 cup chopped almonds. I also added about a cup of chocolate chips. I was just playing around, but it turned out to be the perfect amount of added moisture and sweetness.

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jules1024

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Reviewed: Dec. 16, 2005

MMMMM...great recipe! These little buttery balls just melt in your mouth, and they were so easy to make. I didn't have any walnuts, so I used pecans instead. I also added about a teaspoon of cinnamon. DELICIOUS!

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SNICKERS512

Cooking Level: Expert

Home Town: Martinsburg, West Virginia, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 13, 2005

I just made these and my children did not like them. I think overall they are okay but some sugar should be added in the recipe along with the dough other than the confectioner sugar. Sorry but, my cookie loving kids gave this a thumbs down.

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roxy09

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Reviewed: Dec. 11, 2005

This is exactly what I was looking for. Thanks! Keep in mind that there is no salt in this recipe, so if you use unsalted butter (which I usually do) you'll need to add a couple pinches. I made the dough about a week ahead of time (refrigerated) and they came out perfect.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Dec. 8, 2005

always incredible! i great cookie year round. thanks so much.

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natasha neyman

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Reviewed: Dec. 5, 2005

The delicate taste of these cookies defies how easy they are to make! Fabulous!

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greyrobot

Cooking Level: Expert

Living In: Los Angeles, California, USA

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Reviewed: Nov. 22, 2005

These are crunchy little buttery bites, and if you like buttery cookies that aren't very sweet, you'll love these. I made a half-batch, and I only had just over ½ cup of walnuts, but they still turned out well. While I wasn't blown away by these cookies, my 2-year old daughter couldn't shovel the pieces of one cookie into her mouth fast enough. I would give it 4 stars myself, but I'm rating it 5 because she loves them. Thanks, Julie, for a less-sweet-than-usual recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Oct. 3, 2005

I put these on mini paper cup liners as suggested and i ended up with about 70 balls. I grinded the nuts, not too fine, but next time i will probably just use chopped nuts to make them more crunchy. They do have that "melt in your mouth" effect. One thing, rolling them in confectioner's sugar make them look kind of sloppy, they look better (in my opinion) if you just sift the sugar on top of them, be generous with the sugar, they aren't too sweet. Everybody at the dinner party loved them.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Jul. 10, 2005

Just what I was looking for! They came out perfect! I didn't have any nuts on hand so I made them with out, but they were still really good. Thank you for sharing

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whatarat

Cooking Level: Expert

Home Town: Paragonah, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Jul. 3, 2005

I used to get this little cookie from a popular bakery in town. They tasted exactly the same! I cooked them for a large crowd as a dessert for a mexican meal. Their were no cookies left!

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MRSCANDY

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Reviewed: Jun. 29, 2005

Awesome. simple to make. i used pecans and made them small for cuteness sake.

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RAEDAE1

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Reviewed: Apr. 27, 2005

Excellent cookie! Delicate flavor, not too sweet. (Unlike most Americans, I care for neither greasy rich foods nor sweet.) I lived in southern New Mexico, which is pecan country, and fresh pecans made all the difference. And do NOT waste your time or tastebuds using margarine! Use butter.

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GUSSIE1957

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Reviewed: Apr. 3, 2005

This is one of my favorite cookie recipes. A little delicate but the taste makes up for it. I usually substitute pecans for the walnuts since I usually have these on hand. I first tasted these when they were served at my wedding shower.

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wtxmom

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Reviewed: Feb. 14, 2005

I adapted this recipe to make it a vegan, healthier version and it still tastes great- use margarine instead of butter and use a 1 cup of almonds and 1 cup of walnuts ground together.

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MAMAJOYJP

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Reviewed: Jan. 11, 2005

Wonderful version of these cookies. Everyone went nuts over them!

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LAGIRL

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Dec. 30, 2004

Made these with my sons for Christmas. The first batch went so fast we made a second and added just a little lemon juice. Will make again.

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yummymommy

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Reviewed: Dec. 29, 2004

Tasted like I was eatting play-dough. Maybe 1/2 c flour was to much for our taste.

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SLASHY

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Reviewed: Dec. 22, 2004

These are simply divine. My Nanny made these when I was younger, and thid recipe produces a lighter and somehow better cookie!! This recipe is easy and the end result gets an A+ in our family! I didn't sift anything, just dumped and mixed with my hands. Another tip, I chopped the walnuts pretty fine, and it acted as part of the binder. I also did some bite-sized cookies for 7 minutes, and they were adorable!!!

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ILoveAardvarks

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 9, 2004

What a very easy and delicious recipe for Mexican Wedding cakes. I will make these again and again. I used a tiny strainer to sift the confectioner's sugar on to them, once while they were warm, and again when completely cooled,it was much easier than rolling them in the sugar.

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GRACIE 1

Cooking Level: Expert

Living In: Cheektowaga, New York, USA

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Mexican Wedding Cakes II

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