These are very good. I have made them several times, with one change a must for me. I have only ever had Mexican wedding cakes with pecans, not walnuts. I did try the walnuts, but didn't care for them; the flavor was not the rich taste I look for in this cookie. I did grind the pecans quite fine in the food processor first, think that contributes to the shortbread-like texture that is the hallmark of a good Mexican wedding cake cookie, IMHO. I used my smallest cookie scoop for this, and baked them on Air Bake pans as they are quite delicate and overbrown easily.
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These are very good. I have made them several times, with one change a must for me. I have...