Reviewed: May 10, 2011

Very yummy. Similar to Russian teacakes or Mexican Wedding Cookies. Chill dough in freezer for a quicker process. Also, don't worry about the dough being crumbly when you shape it into a ball. For purposes of appearance, I would shape them into perfectly round balls or into crescent moons. They don't spread out, so your initial shape is what you get. 20 minutes was perfectly timed. I'd make again.

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4 users found this review helpful

Reviewer:

BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Francisco, California, USA

Reviewed: Jan. 16, 2011

i loved these. didn't alter the recipe at all - but i may try the almond extract as others have recommended.

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5 users found this review helpful

Reviewer:

liv2salsa

Reviewed: Dec. 7, 2010

These cookies were perfect. Just like my Nana's.

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2 users found this review helpful

Reviewer:

Kjisten

Reviewed: Feb. 16, 2010

These cookies are addicting. I'm serious - I make them And I can't take my hands off of 'em! I made them word for word several times, and they are wonderful. Next I'm going to try substiuting honey for sugar ........... 5+ Stars :) *******

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9 users found this review helpful

Reviewer:

Jane Austen

Cooking Level: Intermediate

Reviewed: Dec. 31, 2008

This recipe has been in my family for almost 150 years. Grandma used 1 3/4 cups of flour and used finely diced pecans, but they are the best cookies you'll ever eat! I made 200 for christmas and they lasted about 5 hours between 15 people :)

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5 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Living In: Rio Rancho, New Mexico, USA

Reviewed: Dec. 14, 2008

Amazing, amazing, amazing! I made the cookies early this afternoon and they're already gone! The only change I made was to roll the cookies in powdered sugar the second they came out of the oven - it eliminated the need to sweat them in the ziplock bag. THANK YOU for sharing this recipe!

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7 users found this review helpful

Reviewer:

jmlionhunter

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Del Norte, Colorado, USA

Reviewed: Dec. 13, 2008

These have been a Christmas favorite of my son's since he was a little boy. He's 27 years old now,and I've been making these a lot longer than THAT! Delicate, melt in your mouth, buttery good. I always up the vanilla to 1 T. and also add a teaspoon of almond extract.

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26 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 7, 2007

Delicious and easy to make!

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0 users found this review helpful

Reviewer:

Grant

Reviewed: Dec. 23, 2006

Great recipe. An aunt used to make these years ago and I haven't been able to find a recipe that came out like hers. This is the ONE. Thank you.

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6 users found this review helpful

Reviewer:

kievas

Reviewed: Nov. 5, 2006

I enjoyed make these cookies for the first time. I made them for my best friend, I am sorry to say there wasn't much left for her to take home that night. (We ate most of them!)

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4 users found this review helpful