Reviewed: Jan. 18, 2008

I followed the recipe to the letter, but for some reason had to keep the cookies for an hour in the oven instead of 15 minutes, and they still were undone. My husband did not like them at all. I live in Russia & it is easier to buy those than make my own.

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Oksana

	Cooking Level: Expert
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Reviewed: Dec. 24, 2007

These are my favorite cookies! The recipe was simple and the cookies taste great!

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mem0403


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Reviewed: Dec. 22, 2007

This is the same recipe my Grandmother showed me. Extra bonus, for the second coating you can roll the cookies in colored sugar for a festive look and they still taste great.

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KMARX


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Reviewed: Dec. 19, 2007

I just made these and they turned out beautiful! Nice buttery flavor, and not too sweet. I chopped the nuts fine and found that the dough was easily shaped into balls. I also found that I did not have to refridgerate the dough. Yummy!

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Deb


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Reviewed: Dec. 17, 2007

This is one of my favorite Christmas cookies. I have used this recipe for several years and find that these come out wonderfully when following the recipe exactly. Very buttery and delicious. I place the cooking rack a bit higher in the oven to avoid overcooking the bottoms of the cookies though.

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OPAL1971


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Reviewed: Dec. 17, 2007

I've made these every year for Christmas ever since I was a teenager. They are so delicious and look beautiful on a cookie tray. My suggestions are that you will need more powdered sugar than stated. Put a few of the hot cookies at a time into a paper bag with the sugar in, shake gently to coat, remove and set aside on a rack to cool. The first coating with sugar will get soft from the heat, then when they are completely cooled, coat again and the sugar will adhere to the first coating making the outside nice and white.

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Mallinda

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Mobile, Alabama, USA
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Reviewed: Dec. 5, 2007

This is the same recipe my great grandma used. The only thing different that my mom found easier to do is cool the cookies completely and then shake them in the powdered sugar. Works great!

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Deanna


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Reviewed: Sep. 28, 2007

These cookies are so simple to make - I did not even chill the dough before I rolled them into balls to be cooked. They just melt in your mouth.

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ssbacmkc8


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Reviewed: Mar. 4, 2007

I first tasted these cookies in grammar school over twenty years ago and have been searching for the recipe since. This is it! This is a foolproof recipe that bakes up beautiful cookies perfect for holiday parties. These were a hit when I brought them to a Russian Christmas party. Nutty, crumbly cookies that are not too sweet. Don't overbake - only the bottoms turn brown. Also, I like to flatten mine rather than shaping into balls as they bake up crispier. Be sure to store these in airtight container. Lovely and yummy.

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RDAYK

	Cooking Level: Expert Home Town: New York, New York, USA
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Reviewed: Aug. 28, 2006

These were great-especially at Christmas.

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GINAH1

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: Aug. 28, 2006

YUM!! THIS WAS MY FIRST TIME MAKING THESE & EVERYONE AT CHURCH LOVED THEM!. I MADE ABOUT 4 DOZON, THEY WERE ALL GONE IN AN HOUR.THESE WERE SSSOOO EASY TO MAKE, THESE RECIPE IS A KEEPER!!

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ALECIA1974


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Reviewed: Aug. 4, 2006

Great, Classic Cookies. Everyone's favorite. Make them for Christmas the traditional way, or if you can't wait that long, shape them like easter eggs. (see picture I submitted) Always a hit. note: you must use REAL butter.

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SLIM!!!

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Jul. 15, 2006

This time I chopped the nuts with a mini chopper and mixed dough with mixer instead of by hand. The recipe makes up quickly. Tip-Dip cookies into your sugar-filled cupped hand for final coating. This way they all turn out evenly coated and equally pretty.

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Susy B

	Cooking Level: Intermediate Home Town: Fort Myers, Florida, USA Living In: Auburndale, Florida, USA
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Reviewed: Dec. 21, 2005

This were a new addition to my Christmas cookies, and I've already had to come back to this website to reprint the recipe for friends. They are a bit difficult to form, but man... are they good!

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TINATED


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Reviewed: Dec. 8, 2005

The taste was OK but she forgot the DIRECTIONS!. You can't just combine the ingredients. The butter and conf sugar need to be combined first and the flour needs to be sifted.

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lambchop5


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Reviewed: Dec. 5, 2005

I found that at my altitude, they only needed 10 minutes instead of 15. Unless my balls were a bit small. But I used a metal bowl to chill it, to keep it cooler longer, and found that I over chilled and had to use my hand warmth to get the dough to roll up. Also, don't leave the hot balls in the powdered sugar too long or the sugar starts to become frosting and then there's a mess! But I had never made anything like them before, and I learned a bunch. They are also very tasty and easy once you get the hang of it.

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webmonkey

	Cooking Level: Intermediate Home Town: Arnold, California, USA
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Reviewed: Oct. 17, 2005

it was good. My mistake was that i put the dough in the freege for a couple of hours and when i took it out it was hard as a rock, so i would suggest no more than 30 minutes to chill.

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krochka

	Cooking Level: Intermediate Home Town: Toliatti, Samara Oblast, Russia Living In: Beaumont, California, USA
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Reviewed: Mar. 15, 2005

These were just what I was looking for, I brought them to the family get together at christmas time and no sooner did I get through the door when they were taken from me and didn't last long enough for everyone to get one! next year I will have to bring a backup batch. thank you for the recipe.

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