This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.

Mari

Recipe Summary

Servings:
12
Yield:
2 1/2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat together the butter and confectioners' sugar till creamy. Add vanilla.

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  • Mix the dry ingredients, stir into creamy mixture. Blend well.

  • Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.

  • Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.

  • Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

Nutrition Facts

295 calories; protein 3.5g; carbohydrates 25.5g; fat 20.4g; cholesterol 40.7mg; sodium 170.6mg. Full Nutrition
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Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/27/2006
This is my all-time favorite cookie and make them for Christmas every year. This taste of this cookie is very similar to shortbread cookies but softer and almost melt in your mouth. I don't know what went wrong with the other reviewer's batch but I doubled the recipe and made these exactly as the recipe calls for and these turned out PERFECT! There are a couple of things you might be tempted to do with this recipe that you have to refrain from doing. Don't make the cookies too large; they will grow and expand while baking. Also you may be tempted to bake these too long because they won't look done but that's the way they are supposed to look. They are NOT supposed to be brown at all. In this particular batch in the photo I used pecans instead of walnuts but they are sumptuous either way. Read More
(88)

Most helpful critical review

Rating: 2 stars
12/14/2003
I was looking for a tea cookie recipe that my sister used to make. This was definitly not it. This recipe was so dry. It would not hold together. After refrig. it the dough was falling apart and would bearly hold together to squeeze it into a ball. It tasted dry. I might try using reg. sugar instead of powder sugar in the dough. Read More
(28)
64 Ratings
  • 5 star values: 48
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
12/26/2006
This is my all-time favorite cookie and make them for Christmas every year. This taste of this cookie is very similar to shortbread cookies but softer and almost melt in your mouth. I don't know what went wrong with the other reviewer's batch but I doubled the recipe and made these exactly as the recipe calls for and these turned out PERFECT! There are a couple of things you might be tempted to do with this recipe that you have to refrain from doing. Don't make the cookies too large; they will grow and expand while baking. Also you may be tempted to bake these too long because they won't look done but that's the way they are supposed to look. They are NOT supposed to be brown at all. In this particular batch in the photo I used pecans instead of walnuts but they are sumptuous either way. Read More
(88)
Rating: 4 stars
02/16/2008
This was an excellent cookie although there are several steps that weren't really neccessary at all. There was no need to refrigerate the dough 1t of baking powder is all you need 3/4c of butter and you can substitute the powder sugar in the dough for regular sugar. I subbed the walnuts for crushed pecans and baked the cookies for only 10 minutes. Also don't worry if the dough is too crumbly; the warmth of your hands will keep the dough from spilling through your fingers. They came out just like the premixed cookie gift recipes -that is exactly what I was trying to recreate. Note: This is a very delicate cookie.....Mission Accomplished. Read More
(39)
Rating: 2 stars
12/14/2003
I was looking for a tea cookie recipe that my sister used to make. This was definitly not it. This recipe was so dry. It would not hold together. After refrig. it the dough was falling apart and would bearly hold together to squeeze it into a ball. It tasted dry. I might try using reg. sugar instead of powder sugar in the dough. Read More
(28)
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Rating: 5 stars
01/09/2008
Great cookies. I have always known these cookies as "Mexican Wedding Cakes". I used pecans instead of walnuts (I chopped the pecans very finely) and used half butter and half Crisco. I made very small cookies - this recipe made 45 cookies. YUMMY! Read More
(13)
Rating: 5 stars
04/20/2008
These cookies are indeed excellent! I used fine ground walnuts it came out so good we could not stop eating! It really makes a difference if you have them in the refrigerator before baking. Read More
(8)
Rating: 5 stars
12/07/2011
This is a great recipe. It was exactly what I was looking for. The cookies were easy to make and tasted just right. I used a dough hook to make the dough less crumbly and easier to work and I sugared the surface I rolled it out on to make it less sticky. Read More
(7)
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Rating: 5 stars
04/06/2007
This recipe is a sure-shot deal. No less than five stars. Read More
(7)
Rating: 5 stars
07/14/2010
Delicious!! I subbed pecans for the walnuts (not a big walnut fan) and doubled the nuts and they were sooo good! I made these for my daughter's birthday tea party and there were very few left at the end. Read More
(6)
Rating: 5 stars
05/05/2008
I made these smaller so there would be a small possibility of portion control... hopes were dashed because I couldn't stop eating them. WONDERFUL cookie though. But if you're going to make them smaller do around seven minutes. Read More
(6)
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