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I made these with Earth Balance instead of butter (making them vegan) and they were absolutely delicious!!
In step three WHICH measurement of sugar goes in? It reads as if only 3/4 C goes in and the remaining 1 1/4 C measurement is for coating.
My husband said “can you save them?”
I said “no, you can’t put enough sugar on the outside to make up for what’s lacking on the inside”
He said “Like people”
you’re both so reliable and I just couldn’t put my hands on my recipe and you’re both always so reliable. Boo.
Hi, Jacqueline! I’m so sorry these cookies didn’t work for you! Yup, 3/4 cup of powdered sugar goes into the dough and the other 1 1/4 cup is for coating the cookies. I’ve modified the instructions to make this a little more clear.
They were absolutely perfect. Texture, sweetness everything turned out amazing . Thank you so much for sharing this !
I made these tonight and made it exactly as stated above with a cooking time of 18 minutes and it was way to long. All the bottoms were burned! :(
The best recipe for these cookies. Nicely detailed. Thanks!
I’ve made this recipe several times and every time it never disappoints! Love this recipe and surpasses all others I’ve tried. So if you’re looking for an awesome Mexican cookie, look no further my friends.. this is it!
Right ! Absolutely delicious .
I love this recipe!! And so did everyone else at my office. I was wondering if I roll the dough to a 1” thickness could i possibly use a small deep star cookie cutter?
Yes! I think that would work but honestly I’m not 100% sure. Once you cut them into stars, I might pop them back into the fridge for 20-30 minutes to let them chill up again. Just make the cookies. pop them in the fridge, and then pre-heat your oven. By the time the oven is hot, try baking them then! The extra chill time will help keep the form of the cookies.
Come back and let me know how they turn out if you do this!
Mine came out flat, what could I have done wrong????
Hi! So sorry they came out flat! There’s a few issues that could have happened.
It’s possible your oven temperature is off. Make sure to preheat the oven for a good 15 to 20 minutes before baking. I also always recommend an oven thermometer if you find that other cookies and baked goods are coming out flat or taking too long to bake.
But if it’s only this cookie that you are having issues with, it’s probably not the oven. Your dough might have been too warm to begin with. Try chilling to cookie dough after you rolled them out. That might help. Or you might have over beat the dough? Sometimes mixing cookie dough too long incorporates too much air and when the cookie bakes, it deflates. Try mixing only until the ingredients are incorporated, and at a slower speed.
I hope these tips help!
I think this one of the best recipes that I have used I used almond extract and almonds instead of walnuts and vanilla yummy
Thanks for sharing the recipe. They are awesome.
I roasted my pecans in the oven with butter and salt! Other then that this was a great recipe! It’s almost the same exact recipe that’s on the powdered sugar box.
Can I use ground almonds instead of crushing whole nuts?
Hi, M! We haven’t tested this recipe with ground almonds, so I can’t say for sure. My instinct is that ground almonds would be a little more finely ground than crushed whole nuts, so the texture would be different. This said, I do think it would work just fine. Let us know if you try it!
Can I freeze the dough for a day or two before baking?
Hi Sally! Yes, you can freeze the dough for a day or two before baking. The dough can actually be kept in the freezer for up to a month! You can either freeze it as a big disk, wrapped tight in a plastic wrap, then placed in a ziplock bag then defrost it in the fridge or on the counter, then rolled out. Or you can roll out the dough, and freeze it in balls in a ziplock bag. Either way, make sure to thaw the dough before baking and don’t roll the dough in the powdered sugar ahead of time. The freezing and thawing of the dough will create condensation and the powdered sugar will just dissolve away into sticky mess.
I love your step-by-step instructions. Been making these for over 45 years, but have never rolled in powdered sugar before baking. Will try now, as my dough is finished chilling. Also never toasted the pecans before. Can’t wait to try them!
Excellent cookies! My teens, upon eating them, asked to me to make sure I don’t lose the recipe. That good. One thing I did differently is that I did not put the dough in the fridge. I went right ahead and hand-rolled them, dunked them in powdered sugar, baked ’em, rolled ’em a second time in sugar, and once cool, ate them. :)
So glad that you and your teens liked them! And good to know that the dough works ok if it’s not chilled. Thank you!
Been making these for 30 years, but never once have I rolled them in powdered sugar before baking! We roll them once they cool a bit, and then roll them again once they completely cooled. I am curious to try the new way!
Thank you for sharing! After I finish making the cookies and they are completely cool, I place them in a container then blanket them with more powdered sugar and freeze them. When they thaw I pull them from their little powdery bed and they look just like when they went in; no need for touch up and they have that very fresh baked taste.
Due respect to this recipe, my mom always rolled her RTCs in powdered sugar right out of the oven and then again when cool. This made a lovely thin frosting coat topped with powdery goodness. So delicious!
How many cookies does this recipe yield?
The recipe states that it makes about 24 cookies!
Can I freeze the dough beforehand for a busy day, say like ten days? Any tips on defrost it?
Hi Anna Lou, Yes you should be able to freeze the dough. Just tightly wrap it in the plastic wrap, then place the wrapped dough in a gallon ziplock bag and seal it. To defrost, just remove the dough the night before baking and place in the refrigerator overnight to thaw. Bake as directed.