Reviewed: Sep. 26, 2010

Made these using pecans and they were to die for! I served them sort of warm and the family were LOVING THEM! Taste great at room temp too. I also used 1/2 cup of powdered sugar instead of white sugar and it was tasty!!! Thanks!!!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

arizonagirl

Reviewed: Aug. 28, 2010

the perfect recipe. I prefer finely diced almonds - the almond flavor is essential for the mexican wedding cookie. also very important to follow the advice on rolling the cookies twice in powdered sugar (first time when they are hot so it will stick the second time)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Salma

Reviewed: Jul. 30, 2010

Fantastic and elegant

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

addicted2pjs

Cooking Level: Intermediate

Living In: Candler, North Carolina, USA

Reviewed: May 11, 2010

Good, but tasted a bit dry to me, although I took them to a Cinco de Mayo party and everyone loved them.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

SusieQ

Cooking Level: Intermediate

Reviewed: May 6, 2010

Excellent, excellent, excellent! Even my picky 5 year old gobbles these up!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LissaWax

Reviewed: Apr. 27, 2010

I did the all confectioner's sugar combo, no white sugar. Really good!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Apr. 10, 2010

Great cookies! Used confectioners sugar instead of regular sugar to give this a crumbly shortbread like texture. We prefer pecans better than almonds for this type of cookies. With such few ingredients, you must use a quality grade butter such as AA or A. This is really good but I only gave it a four because it wasn't quite like the one I tasted in San Diego, CA.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Dec. 28, 2009

Not so good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bunnybea

Cooking Level: Expert

Reviewed: Dec. 24, 2009

This was my first time making these and I'm very pleased with the end results. I tried making the crescent version but it was hard to shape the soft dough so the were a little odd shaped but no matter. I rolled the cookies when they were warm and the powered sugar melted which gave it more sticking power when I rolled them a second time. A few cookies just exploded into crumbles while rolling but most of them made it intact. I loved the flavor and was disappointed when my party finished off the last one before I could hide some for myself. I grounded up walnuts and really liked the taste.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Teresa W.

Reviewed: Dec. 23, 2009

Woah, what can i say, my mom and i made this and let me tell you that it is great! The only thing that we changed was the almonds with pecans and i do not thiink that we kept it in the fridge for 3 hours, maybe i am guestimating about 1 an a half hour or 2 hours.....Well again thank you for the recipe, i am planning on making more todayy.

Was this review helpful? [ YES ]
0 users found this review helpful