Recipe by Jaimie
"I found this recipe just lying around so I decided to make it. They are so much fun to make! They taste really good too!"
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sifted all-purpose flour
These are great cookies. I used 2 cups of minced pecans instead of 1, the consistency was perfect. I made alot of them and put most in a container in the freezer. When company stops by I take a handful out and they thaw in minutes!
This cookie is the most requested cookie I bake. I have had this recipe for many years and have been making them every year for Christmas for over a decade. I have to make about 9 batches of batter to accommodate all of the people on my cookie list, some of which start asking for these cookies around the end of November. This recipe is great as it is written and the key is the sifted flour and refrigerating the batter for a few hours, it makes them tender and fluffy. A tip for working with the chilled dough would be to roll the dough prior to chilling and put parchment between the layers so they don’t stick to each other while in the refrigerator. I let them cool completely before rolling them in the powered sugar so they don’t get too sticky and this also keeps them from falling apart. There is so much butter in this recipe that even completely cooled they absorb the powered sugar and this also keeps them from becoming overly sweet. They are melt in your mouth delicious!!
Melt-in-your mouth goodness! These tender and flavorful cookies are very easy to make. The dough is easy to handle. I used pecans purchased online direct from a grower ($2 cheaper per pound than at the grocery store!), and double-strength pure vanilla extract. I have tried other recipes through the years in a quest to find THE BEST Mexican Wedding Cakes/Russian Tea Cakes/Viennese Crescents...with the discovery of this recipe, my search is over.
I made this recipe as gifts this year for Christmas just as my grandmother and I would do years ago with the same recipe when I was a child. It's excellent and the cookies are always well received. Everyone loves and enjoys them!
I had never had these freshly baked. I've only had the Sandies that are store bought. I decided to make them for my boyfriend, since he loves the store bought ones, and I think I just secured an engagement ring.. lol They came out awesome! I didn't alter one thing. It does seem like a lot of butter, but they came out great, so I don't want to mess with a good thing.
These were good, quick, and easy. I ran out of butter, so I used 1/2 butter and 1/2 margarine and they came out fine. I chilled the dough in the freezer for about 45 minutes (until firm enough to roll) instead of the fridge for 4 hours.
I used almonds instead of pecans and made these for Easter and they were such a hit. I also made sure I had plenty of powdered sugar to really coat the cookies.
These are great!!!
This recipe was really tasty. I was surprised that such a small amount of sugar could taste sweet. I did make mines 1/2c of sugar though. I like the cookies even without the powdered sugar. And I did not sit the dough in fridge for 4 hours. M butter was softened room temp. and the dough was stiff enough to cook after mixing. And while the first batch cooked, I put the remains in the freezer. So part of it chilled for the 20 mins. of cook time for the first batch. They are really yummy. I will make this for christmas!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 99
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