Made this recipe for the first time as I didn't have my ma's recipe we usually make. I used pecans instead as that's how we always made them and they turned out perfect! Crumbly, but that's how they're supposed to be. Also, sprinkle some powdered sugar straight out of the oven so it sticks, then do another coat after they cool.
I have a family recipe cookie that's VERY close to this called Italian Butterballs but this recipe is missing a couple of the ingredients. Based on what I am reading, these look like they'd be dry and hard. Perhaps this recipe got messed up?
To eat these gems is akin to being a wide eyed child again where 'sugarplum's danced through my head'. These melt in your mouth morsels were called Tanta' Sena's cookies but the reciped is the same. To Cheryl1242 I would suggest that some recipes are simple and not to be tinkered with. These give a burst of powdered sugar followed by the quiet but luscious flavor of almond which melt together in one's mouth. Well worth the making and yes, a Christmas classic in our homes.
Sorry, but these didn't turn out very good for me. I followed the recipe and did add some mini chocolate chips and some chopped almonds to try to add flavor, but they didn't have much flavor and were tough to bite into. I might have done something wrong, but I wouldn't make them again. There are much better recipes for the teacake-like cookie that are very tender and seem to have more flavor.
These cookies were delicious. After toasting the almonds, the fragrance of the crushed almonds are intoxicating while you are mixing the dough. I opened the tin I stored these cookies in this morning and the smell wafted back as strong as ever. I found a Christmas classic!