The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 14, 2009
Great recipie
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: Dec. 14, 2009
I added a little milk to get the dough texture that I could easily work with.
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Photo by tenderbelle61

Cooking Level: Expert

Home Town: Sylacauga, Alabama, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 14, 2009
Wonderful cookie- same as the one my mom and I made together since I was little. No changes necessary- this one comes out perfect!
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Cooking Level: Beginning

Home Town: Westland, Michigan, USA
Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 13, 2009
One of the easiest & tastiest recipes. I wouldn't change a thing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 13, 2009
Perfect! Just what I was looking/hoping for! Delicious!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 13, 2009
I made these while my parents were away Christmas shopping. I piled them up high on a plate and placed them on the table. When they came home they were blown away. They told me they had had them before, but that the ones I made were by far the best. they ate them continuosly for the rest of the day. They told me they were the best cookies they had ever had and to make them whenever I could. They have told the rest of my family and I am expected to make them again for Christmas. Can't wait to get even MORE praise! Thanks so much for this recipe it's such a hit.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 13, 2009
My Mormor made these every year at Christmas and were always a part of her large cookie spread on our Danish Christmas eve celebration. She passed a couple of years ago and I never got the recipe from her so I was overjoyed to find it here! I made these last night and they were the melt-in- your-mouth cookie that I remember. I did not have any problem with the dough being crumbly at all - I mixed the dough in my Kitchenaid after chopping the walnuts in the food processor. I did not roll them in the powdered sugar until the cookies were cooled - if you roll them when they are still warm the sugar melts against the cookie and I like the cookies looking snowy white. I ended up rolling them two to three times in the powdered sugar when they were cooled. Hint: you know the cookies are done when the tops just barely start to crack. You do not want to over bake.
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Cooking Level: Intermediate

Home Town: Sebastopol, California, USA
Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 12, 2009
Absolutely delicious! I didn't have butter, so I used margarine and they still tasted wonderful! The dough is very crumbly, but all you have to do is kneed it a couple of times to make it into a smooth dough. My only complaint is that it only made 22 cookies instead of 36, and I don't think I made the balls too large. All in all, it's a very tasty treat!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 12, 2009
Just the recipe I was looking for! When I was younger in girl scouts we would make this cookie during our christmas celebrations and I just loved them. Fast forward ten years and I have tried many recipes searching for the right one and this one is perfection, my search is over! All the ratios were correct in my book, I didn't have issue with the dough being too crumbly, it was by far one of the easiest cookies I've ever formed, and it definitely means Christmas is here, thanks!
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Cooking Level: Intermediate

Home Town: San Dimas, California, USA
Living In: Upland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 11, 2009
excellent, dough was a little crumbly, but worked nicely into balls. used my cookie scoop for uniformity.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 11, 2009
I only baked them for 11 min, then let stand on the cookie sheet for 10 min to cool. I also went with some of the other reviews and coated with sugar before baking and I put the walnuts in a blender and they were really really chopped up. I made these lastnight and then took them to a friend that is from Russia. Ask him if they were anything like home. He LOVED them. I did it, I made them and made them right. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2009
I have been making these for about 40 years. My best friend's mother would make these, and my friend and I would keep sneaking into the kitchen and eating the stash! This was the first recipe I ever saved. They are so much easier to make now that I learned a few tricks. Use a tiny melon baller and since the cookies don't spread, you can actually put them about an inch apart. Another suggestion I have is to sift powdered sugar over the top, instead of trying to roll the hot cookies and burn your hands. You have to do this as soon as you take them out of the oven so the sugar will stick. When I go to store them, I sprinkle the extra powdered sugar on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2009
Very nice. I could not find my mother's recipe for these so looked online and this seemed close. Some people have questioned: I used sweet butter (unsalted) and did not add salt. They were good. Depends on what you like. Nice recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2009
Tasty cookie, however, very crumbly and messy for younger kids. I chopped the nuts finely to help avoid this problem, but will also add 1T milk next time as recommended by another reviewer. Easy cookie to whip up in no time!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Firestone, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2009
EXCELLENT ! Best cookies I have made in a long time. I make shortbread cookies every X-mas, this recepie will take its place
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 10, 2009
I substitued chopped almonds for walnuts, where I live walnuts are $$$. They turned out nicely.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 9, 2009
This is the perfect recipe for this cookie. Absoultely perfected. Great for any occasion. I baked it in a convection oven turned out much better than expected. Great job! =)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 8, 2009
Every year I make one new type of cookie. These were the new cookies this chrismas. I though they weer easy and would difinately make them again. They were very tasty. Good recipe thank you
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Cooking Level: Expert

Home Town: Foley, Minnesota, USA
Living In: Mishawaka, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 8, 2009
Easy to make and a perfect little tea cake: light and tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Dec. 7, 2009
We are going on the 3rd generation for these cookies. Be sure not to overbake, not even a second, use the best and freshest ingredients, and they will melt in your mouth! I do roll them once when they're warm, then once when they are cooled. We have always called them Mexican Wedding Cakes in our family. I will be shipping them to my son in California, it's never Christmas without these treats.
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