Reviewed: Dec. 26, 2006

These are really good, but I'm not sure about the 3 hour chill time. Mine was hard as a rock after 3 hours and I had to let it sit out a bit before I could form the dough into balls. Suppose it could be my fridge but 3 hours seems excessive. Ultimately it was a good cookie.

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KLA2112

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

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Reviewed: Dec. 21, 2006

It kills me not to give this 5 stars. For once I made the recipe exactly as written. My mom makes these with pecans, but I love almonds so went with the recipe. I used the recipe I printed out years ago so forgot the recommendation to use the powdered sugar vs granulated. The dough is dry and is supposed to be, but they didn't harden and have the crisp afer cooking like I remember. I think the problem was the almonds. I used a hand held food chopper and I don't think they were fine enough. The larger nuts are chewey. If I use almonds again, I'll use the food processor or just go back to pecans. Make sure they are cooled comepltly before sugar otherwise the sugar melts and they become gooey.

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JULISMAMMA

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Reviewed: Dec. 7, 2006

I made this recipe for a Spanish project for the whole class. It turned out bsolutely amazing and everyone loved them. They're best if you put a ton of powdered sugar on them. They are also very easy to make. I have never baked in my life and they turned out great! It's a great recipe for a beginner.

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Jessica

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Reviewed: Nov. 16, 2006

These cookies were simple to make, and would be simple enough for a child to make (w/ adult supervision). Commonly known as Russian Tea Cakes, they are also referred to as Mexican Wedding cookies. I made the batch twice -once following the recipe, the second making some subtle changes. Here are the changes I made. I swapped the regular sugar out and replaced w/ 10x confectioner sugar -this produced a smoother texture. I left out the water, and added 1/4 tsp of salt. I reduced the amount of nuts to 3/4 cup and replaced the almonds with pecans. I also added 1 TBSP of vanilla caramel powdered dairy creamer to the powdered sugar, when I rolled the cookies in it...and WOW is all I can say! The first batch was good (a 3.5 star rating) but I enjoyed the second batch better thus the five star rating

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Newlywedws

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

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Reviewed: Nov. 9, 2006

I'm giving these 4 stars despite the fact that I screwed up this simple recipe! I only used 1 stick of butter (1/2 cup) and couldn't figure out why the batter was so dry. I added about 2/3 cup water and formed the balls anyway. I did use powdered sugar instead of granulated and added 1 tsp almond extract. Even with all these changes the cookies still turned out pretty good! Next time I will use the correct amount of butter and 1/2 tsp almond extract. I think they will be perfect!

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traveljunkie

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Reviewed: Sep. 26, 2006

I made these last year for xmas and they were a huge hit, this year I am going to try to do the chololate version as well.

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carolinahernandez

Cooking Level: Intermediate

Home Town: Richmond Hill, New York, USA

Living In: Miami, Florida, USA

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Reviewed: Aug. 10, 2006

Delicious! Just as good as the store bought cookies... if not better! I made a batch and they were gone in less then 8 hours!!!

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REINARM03

Cooking Level: Intermediate

Home Town: Star, Idaho, USA

Living In: Caldwell, Idaho, USA

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Reviewed: Apr. 9, 2006

These were good but they turned out very dry and crumbly and were hard to make into balls so I had to mix in some more of the creamed butter and sugar. I also did use powdered sugar in place of the granulated as others had suggested. If I make these again I think I would add some coconut to them for a kick.

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 11, 2006

These are very simple and quick to make. Nice flavor. I added crushed almonds and almond extra were delious.

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OLIEO

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Reviewed: Jan. 11, 2006

tasty cookies and surprisingly easy to make....i follow e advice and use powdered sugar, it does make the texture nicer

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maplestar

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Reviewed: Dec. 23, 2005

This recipe is the easist I have found yet for this type of cookie.

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TAMABLEDUCHESS

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Reviewed: Dec. 19, 2005

I used powdered sugar instead..gives a very light texture. I also tried it w/ one t vanilla and one t almond extract and turned out very nicely. This essentially turns it into my childhood traditional family Christmas cookie, pecan sandies. They are our favorite!

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hisdrinkoffering

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Reviewed: Nov. 12, 2005

I made a few change to this recipe as well. I have made Mexican Wedding Cookies for more than half my life. It was taught to me by my Auntie Nacia when I was in high school. I use powdered sugar instead of granulated sugar. I have used one teaspoon vanilla extract, real not imitation, and one teaspoon almond extract. You can also flavor these cookies with rum, frangelico, kahlua, or any of your favorite spipping spirits. Sift your sugar and your flour to make your cookie dough light in texture, before and after baking.

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Rene'emarie

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Reviewed: Jan. 14, 2005

this recipe is so easy to make and they were great, my family loved them. will use this again very soon.

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HOLTRAMOR08

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2004

Very tasty and they were perfect as freeze-aheads for the holidays. This recipe is a keeper!

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CANCAN01

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Reviewed: Dec. 22, 2004

I followed recipe exactly and it was too dry and crumbly.

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ANET1

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Reviewed: Dec. 11, 2003

These are great cookies; however, I made a few changes. I used confectioners' sugar instead of granulated white sugar, sifted the flour, and used pecans instead of almonds. They are like pecan sandies in confectioners' sugar. I made them for my christmas cookie tins. I made them ball shaped and called them snowballs when anyone asked what they were.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 2, 2003

I truly adore these cookies, which I call "tea cookies" more than I call them mexican wedding cookies. They are delicious with coffee or tea, and I normally replace the almonds with walnuts or peacans. I find the flavor to be better. These "butterball" cookies are excellent, and everyone who has tried them, loves them! You can add little accents like perhap a little bit of lemond rind or lemon extract to the dough to flavor it differently. I also like to roll the balls in the sugar when they are warm. It makes a nice icing like consistancy.. mmmm!

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Megs

Cooking Level: Expert

Home Town: Mount Laurel, New Jersey, USA

Living In: Naples, Florida, USA

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Reviewed: Aug. 16, 2003

these cookies are a bit too buttery for my liking. my family didn't care too much for them, but that wouldn't be the cookies fault. i'm more of a choco chip cookie type. i'm not making this one again. o yeah, if you dont feel like waiting for 3 hours, just wrap the batter before you go to bed and it'll be ready for baking in the morening.

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CHOCOMOOSE

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Reviewed: Aug. 12, 2003

Delicious & Easy! Sent some to a service member overseas, and they arrived intact.

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ARJOHNSON

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