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Mexican Wedding Cookies

Mexican Wedding Cookies recipe
photo by:kraft
Five ingredients and 20 minutes later, your oven is baking these sweet, melt-in-your-mouth celebration cookies. Eat now or forever hold your peace.
time
prep:
20 min
total:
35 min
servings
total:
24 servings, 2 cookies each
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posted:
12/15/2008
I was really dissapointed, there wasn't much flavor. I would try adding some almond extract.
posted:
12/12/2008
The taste of the cookies is decent. They were too dry. Rolling them in powdered sugar and cinnamon is a nice touch. I added more butter to the second batch and they were still dry. I'll make snickerdoodles next time.
posted:
12/12/2008
Great!
posted:
12/11/2008
They are good but they're a little too dry for my taste, and i really think they would be better without the pecans. And i followed the suggestion to put the balls in the fridge before baking to keep them round and it worked! So thank you!
posted:
12/9/2008
Very similar to Cocoons we make here in Southeast Louisiana. We just roll them in a cocoon shape. I also toast fresh Louisiana pecans to use in my recipe. It's my traditional Holiday gift to neighbors, friends and business associates. They all ask, "where's my cookies"?
posted:
11/23/2008
My family LOVES these. I started making the first batch, by the second, the first was almost gone. Very very nice!
posted:
11/3/2008
I made this recipe three years to give to co-workers for Christmas. Every year since then, they've specifically requested me to make them again. This recipe is awesome!
posted:
10/16/2008
very easy and good
posted:
9/11/2008
I made this for a tennis match, and everyone asked for the recipe and commented on how wonderful they were!
posted:
6/15/2008
The dough would not roll into a ball. It was to liquidity. I wouldn't make these again.
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