Mexican Wedding Cakes II

"I like this recipe b/c it was not only quite tasty but it was extremely easy! I used almond extract instead of vanilla and I used and about 1/2 the pecans it called for and the other half were almonds..." See more (in which I toasted both before crushing them.) I crushed them to a sandy texture for better flavor. Through trial and error, I discovered that the balls should be about the width of a nickel, no bigger than a quarter, for them to bake for 10 min. I tried larger ones, baked them longer, but I couldn't get them to bake evenly. Be sure that they are completely cool before rolling them in the sugar!"

"This is the exact same recipe my friend has in his cookbook at home (which we have made many times together around the holidays to give out to friends). One tip, the finer you ground the nuts the be..." See moretter it tastes! I've had them with chunky nuts and with finely ground nuts, and I have to say the finely ground nuts are the way to go. Also, since these cookies easily come together in a ball shape, we've put toffee, butterscotch, and sometimes chocolate in the middle. All you need to do is take three or four chips (of whatever you prefer), flatten out the cookie in your hand, place the chips in the middle, and fold the dough over into a ball shape and bake. This makes it extra tastey and special!"

"Ive been making these cookies for the longest time and always get raves. I reckon, 100g of walnuts is more than sufficient- too much nuts will result in the cookie breaking up more easily. Use lightly..." See more salted butter n omit the confectionary sugar in the batter. The mildly salted cookie and confectionary sugar coating is a perfect marriage of flavours! The trick to making these cookies melt in ur mouth is to avoid overbeating it and handling it as little as possible. After beating the butter (make sure it's not too soft, rather, slightly firm) with vanilla, add in the flour n beat till just blended/mixture forms a lump. Very easy and addictive!"