Comments on: Mexican Wedding Cookies

By: Jeanine Donofrio

Jeanine Donofrio — Sat, 27 Jan 2024 20:35:00 +0000

In reply to susan. Hi Susan, did you change any of the other ingredients - specifically the unsalted butter?

By: susan

susan — Wed, 24 Jan 2024 22:51:09 +0000

I believe the amount of flour isn’t accurate.
I used a cup and 3/4 as indicated in the recipe, and the cookies spread out during baking. They tasted good, but you’re unable to pick one up to eat, they crumbled.

By: Isabella Guzman

Isabella Guzman — Fri, 19 Jan 2024 20:15:51 +0000

How long will these last? I’m thinking of sending them overseas to family.

By: Jeanine Donofrio

Jeanine Donofrio — Mon, 15 Jan 2024 22:25:04 +0000

In reply to Gail. Hi Gail, 1 cup before grinding.

By: Gail

Gail — Sat, 13 Jan 2024 22:35:25 +0000

I actually have a question before I make these cookies. Is it 1 cup of pecans before grinding or 1 cup pecans after their ground?

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 12 Jan 2024 21:24:46 +0000

In reply to Laura Smith. Hi Laura, I'm so glad you love them!

By: Laura Smith

Laura Smith — Fri, 12 Jan 2024 14:59:11 +0000

Absolutely the best cookie ever!!! A real treat.

By: Kendall Penton

Kendall Penton — Mon, 25 Dec 2023 05:13:09 +0000

So yummy! Followed the recipe for the batter, but I chilled in fridge overnight as I did some before hand prep. They didn’t hardly flatten at all and were so delicious and thick! Only made about 18 cookies for us though, will double next time.

By: Jeanine Donofrio

Jeanine Donofrio — Sun, 24 Dec 2023 17:42:59 +0000

In reply to Andraea. I'm so glad you loved them!

By: Andraea

Andraea — Sun, 24 Dec 2023 17:24:54 +0000

These are so tasty! I used salted butter and walnuts, but i love the texture and wholesome flavor. They’re so cute too. Def going to keep this recipe for the future.