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1. The recipe didn't give explicit directions for how to make the logs (essential for the slower variety as yours truly): after dividing the dough I found it helpful to refrigerate it for a while before attempting to make the logs as the dough is too soft and pliable at room temperature. Once the logs are made, they go back into the fridge to firm up, and then to be cut evenly into smaller logs. However, mine still didn't come out as pretty and proper as the photo submitted by Jersey Tomato :( 2. I found the sugar to be a tad bit less (despite the fact that I usually prefer things a little less sweet - American chocolates like Snickers make my mouth hurt!!) 3. For tea/coffee aficionados, I would suggest cutting these to 1/8 inches and baking them till crisp (maybe around 7 minutes?) to get perfect biscuits to serve with tea and coffee - the kind you find in cafes in Europe.

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Mexican Wedding Cakes II

Reviewed: Oct. 19, 2009

Easy recipe, quite delicious. Especially liked by the older ladies in my family who appreciate nuts, butter, less sugar. Quite a dense and rich cookie, perfect for tea time.

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