Reviewed: Jun. 17, 2009

These are fantastic... My spanish class was having a fiesta so i thought i would try these. My class and friends devoured them!!! I'm about to make more because my friends won't stop bugging me about them! I def recomend it!!!

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Bella C.

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Reviewed: Jun. 8, 2009

These are the best!! I've always made the trip to the Mexican Bakery in downtown Detroit. Thanks to Cathy, I don't have that drive anymore!! Thanks Cathy!

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eriemermaid

Cooking Level: Expert

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Reviewed: Jun. 3, 2009

this was fantastic i loved the buttery flavor and sweet taste.I had a little to much powder sugar mixture, but that was okay because I'll save it for the next time i make it. also add a little more flour and refrigerate for a little time so that it didn't melt when i formed the balls.

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cookingcat

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Reviewed: Jun. 3, 2009

These were the hit of the night at my Mexican themed deck party last night. I loved how easy they were to make & they were nice & light which was great after a VERY filling meal. I accidentally cooked one batch longer & so I would say to anyone who makes these, make sure to only bake for 15-16 minutes so that they are still super soft in the middle. Overall, loved the texture and flavor...thank you so much for sharing this delightful recipe! :)

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: May 27, 2009

I love these so much. I put them in my Christmas goodie bag for all my friends last year and they all loved them too. I don't change a thing and they always come out great. These get made whenever I need something sweet to share with people, which is fairly often.

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Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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Reviewed: May 27, 2009

Great! We made these for Cinco De Mayo Potluck at work. They were a hit! People were still talking about them the next day.

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heather

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Reviewed: May 25, 2009

Melt-in-your-mouth WONDERFUL! These come together very quickly and baked into beautiful puffs (they don't flatten much). What a fun, new recipe for me - a nice twist on a snickerdoodle-type recipe. I found that I didn't need all the sugar/cinnamon mixture; lots of extra.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: May 20, 2009

Great with coffee

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StephClunis

Cooking Level: Intermediate

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: May 13, 2009

I made these for work and everyone said they were fantastic and melt in your mouth. It's weird to think a cookie could melt in your mouth but it's true. They do. I made one batch and the housemates and I ate them all, so I made a double batch and they were a bit different (odd that doubling would change anything) but still good. The only reason I'm not giving them a 5 is because they're not something I would want all the time, but they are delicious!

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emily

Cooking Level: Intermediate

Living In: Casper, Wyoming, USA

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Reviewed: May 6, 2009

Very yummy! The cookies were light, sweet and melt-in-your-mouth good. I made these for my cub scout den for Cinco de Mayo. They gobbled them up. I did double the recipe, but left the sugar/cinnamon topping ingredients as is. There was plenty for the double recipe. I will definitely make these again.

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Stephie

Cooking Level: Intermediate

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Reviewed: May 5, 2009

I also tweaked this recipe slightly, and was very happy with the results: I doubled the recipe amounts for a larger yield, and also added an extra 1/4 cup more powdered sugar, 1/3 cup more flour, and 1/2 tsp more vanilla for the dough, as well as quadrupling the amount of cinnamon for the dough (baking mellows out cinnamon enormously). Cinnamon sugar powder: I only needed about a cup of powdered sugar and I put quadruple amount of cinnamon for that as well, sifting the sugar and cinnamon together. When you bake them, it melts the sugar and cinnamon coating, providing a very thin sweet coating to a light buttery cookie. Be careful if you make small, truly 1 inch diameter balls, the bottoms can caramelize and burn quickly. (caramelization is okay, burning is not, but burning quickly follows caramelization). Please keep in mind that the extra amounts of sugar, flour and cinnamon I added are for a doubled recipe of 48 yield. Delicious! I'm going to make these for christmas gifts when that time of year comes around...

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abbee

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Reviewed: Apr. 1, 2009

My daughter wanted to make something to bring to Spanish class. We found this recipe and I may never make another cookie. They are fantastic.

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Moe

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

Excellent! Followed directions as written but rolled baked cookies in sugar mixture too. Made these for daughter's Spanish class, perfect, fast and easy!

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Veronica

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Reviewed: Jan. 19, 2009

These were excellent! I didn't have enough butter in the house so I used half butter, half shortening and they still turned out great! My husband and children ate them up in one day!

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esoloj

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Reviewed: Dec. 21, 2008

This recipe is great, just like my mom's. we make them every year during the holidays. I add more cinnamon and roll them twice, once right after the oven and a second time after they have cooled completely. Yum, yum.

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MARISOL1026

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2008

Excellent cookie. Tastes like shortbread, only lighter and better. Thanks for the recipe!

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Bridget

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Reviewed: Dec. 18, 2008

These cookies are so easy and full of wonderful cinnamon flavor. I made the mistake of not rolling the balls in the powder sugar and cinnamon mixture before baking, something that I have never seen in a recipe. I instead rolled them in the sugar mixture after they cooled for a few minutes. The result was still a wonderful tasting cookie. They were crispy on the outside, yet melt in your mouth tender on the inside. They were ready to take out of the oven in about l2 minutes. They will be ready when they are just brown around the edges, watch closely. Thanks so much for sharing!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Dec. 13, 2008

I followed this recipe to the letter and knew I was in trouble when instead of a "stiff dough" I ended up with a powdery, crumbling mess that wouldn't stick together for anything. Can anyone tell me how to fix that?

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CanadianGreg

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Reviewed: Nov. 23, 2008

Very airy and crumbly cookie with an overwhelmingly buttery taste. You definitely need something to drink with these. Unlike some other reviewers, I thought the cookie was very sweet and had too much cinnamon. I guess my personal preference is for something more substantive. Mine flattened only very slightly on the bottom and crisped around the edges. I think with the high butter content of the cookie, it isn't really necessary to oil the cookie sheet. I baked the cookies for only 10 minutes. I don't know if I'll make them again because I really prefer something more doughy. However, if you really like cookies that fall apart the second you bite into them, then this might be the cookie for you. Frankly, once it gets into your mouth, though, it's like sucking on powdered sugar.

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SELUNE13

Cooking Level: Expert

Living In: Troy, Illinois, USA

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Reviewed: Nov. 18, 2008

I made these cookies for a presentation I was doing in my Spanish class, and they were a hit! Everyone raved about the texture, taste and delicious cinnamon! I am adding this to my recipe box for certain!

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