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Johnny's Impossible Tawdry Mexican Wedding Cookies Recipe

Johnny's Impossible Tawdry Mexican Wedding Cookies

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on December 24, 2011

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    OMG, these are so yummy! They melt in your mouth. The hint of maple is a nice surprise. I accidentally added the flour to the nuts, but it turned out great. Skip a step and save the time. I agree that the 2 cups must be a misprint, I used my Pampered Chef powdered sugar shaker and it worked really well. Santa will love these tonight!!!

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  • on January 06, 2011

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    Good cookies, but too much sugar (most dessert recipes have too much for me- if I do it again I'll use the cinnamon variation, without chips. I sprinkled, rather than dredged the cookies- 2 Tb. was more than enough confectioner's sugar; I assume the 2c. is a misprint. I would like more maple flavor- will work on that.

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  • on August 21, 2010

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    OUTSTANDING CHEERS AAAAAAAAAA+++++++++

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  • on March 29, 2010

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    these things are the yummyest things ever

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  • on January 07, 2010

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    Found the tapioca flour at Whole Foods. They came out so awesome. The only thing I'd change is I'd use 1/8 teaspoon of salt rather than 1/4 in the future.

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  • on December 23, 2009

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    these cookies are good, I like the maple flavor. Anyone substitute regular flour? We made with the tapioca flour, and they made beautiful little crescents, took them out of the oven & they flattened out into blobs. Still tasty, but not so pretty. I had the oven on pretty much all day, but I didn;t think that would do it. Any thoughts?

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  • on December 21, 2009

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    these cookies melt in your mouth...great ...yummy.....

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  • on December 20, 2009

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    I HAVE KNOWN THESE COOKIES TO BE CALLED WALNUT BALLS. SAME RECIPE AND SAME GREAT TASTE JUST A DIFFERENT NAME. EITHER WAY, ENJOY!!!

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  • on December 18, 2009

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    I thought the recipe looked easy. I located all of the ingredients in my house...except for tapioca flour. I went to grocery and couldn't find 'tapioca flour'. Then a lightbulb went off...maybe just plain 'tapioca' will work. So, over to the pudding aisle. I found the box. 8oz....a cup...which is exactly what this recipe calls for. I made my cookies. I sampled the raw dough and was disappointed to find sandy/crunchies in the batter. I figured it was the tapioca and thought they'd 'melt' when they're cooked in a hot oven. After chilling for several hours, I made my cookies. I patiently waited for them to cool...about 20 seconds....seemed reasonable!...then I ate one. I'm here to say "Tapioca" for pudding is NOT interchangeable for tapioca flour. I'm still gonna eat these...I just can't give any away!! Not that they're so good I'm not sharing...just that I'm a bit embarassed to have used 'tapioca' for pudding. But, I'm used to the crunchy pieces so I'm eating them. Next time, I'll try some of the suggestions found on these reviews.

    Oh, to the person asking why somebody would post a negative review: I'm here to say I value ratings strongly. If I see a recipe with one out of five stars from many reviewers, something tells me don't waste my time.

    To those who post negative reviews: Thanks for your opinion...but only after you've actually tried the recipe.

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  • on December 14, 2009

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    I just found tapioca flour at our small local Whole Foods store tonight, so it can't be too hard to find. I haven't made this recipe yet, but will before Christmas. Would just like to say that I love Daisy's cooking shows (have seen a number of them on another network. She tells secrets of cooking that no one else on TV tells--for example, I love to see her make annato oil and I really needed this information. I hope you are considering making her a regular on Food Network. Thanks for the lovely recipe, Daisy. (I'm giving Daisy a 5 star rating on general principle--her recipes are always reliable.

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