You can make these cookies a day or two before the party and store them in an airtight container. But be warned--these are so good, you should probably stash them somewhere out of sight so you don't eat them all yourself.
This is my go to recipe that has been in my family since 2000 when my mom discovered it. I make them for the holidays and ALWAYS get compliments. There is one simple trick that makes all the difference...underbake them by about 1.5 minutes. This way they are chewy and have fabulous texture. Last night I made a double batch, and in my haste I let one of the batches go the full 10 minutes and they were as hard as a rock. Just remember to underbake and they will be fabulous. Also, you can substitute walnuts or pecans for the nuts...I've made them with whatever is on hand.
Read MoreHorrible result. Big waste of quality ingredients. Too crumbly. Did not hold together to "drop". Grabbed a couple tbls. to mould into a ball and still wouldn't hold together. At 10 minutes the balls of crumble had not melted or "spread" to look like the cookies pictured. Tried Cooking an extra two minutes. Got browner crumbly balls. Double, triple checked the recipe to find my mistake. Then checked the internet and found same recipe at newspaper web site. So I followed this recipe exactly and was sorely dissappointed. Don't waste your time with this one.
Read MoreLove it! I can't have sugar, so I substitute splenda brown sugar. It's also excellent with craisins instead of raisins, and pecans instead of macadamia nuts...
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