Louisiana Pecan Balls

I have been making different versions of these cookies for many years (+-50). Some have nuts , some have chocolate morsels and some have chopped fruit. They are like any other cookie, mix and match , they are still good to eat.

Those of you who criticize reviewers for adding or changing ingredients - just get over it. I love to read how others modify the recipes. It's why I go to this site.

I made 28 balls and still have about 1/3 of dough left. I put it in fridge for another batch tomorrow. After shaping balls, I refrigerated while oven heated up. They're so good and light tasting. I put some in muffin paper cups and gave away as gifts. Will def make again.

Who cares what they are called??? Why are there so many negative people in this world.. it's a good recipe, they taste great and in different parts of the country AND world they have different names.. lighten up people!

I have made these for years. My Mother made them every Christmas ,so do I.

We have made these delightful cookies for years...calling them both Mexican Wedding Cakes and Russian Tea Cakes...but whatever you want to name them is fine...just make them and enjoy!!

Seriously? How many recipes are going to have one ingredient changed, be renamed & reposted. What a disappointment!

I've been making these for years as my mother did and her mother did. We have made them with every type of nut and into crescent shapes and balls. I call them Snowballs. My fave is with pecans shaped into balls. Call them whatever you want. Obviously they are well loved and special to each person who has posted here, no matter what they are called. BTW, I shape mine into balls and refrigerate a little bit before baking so that they don't flatten. Easier than chilling dough and then trying to make little balls with a firm dough. CAN'T WAIT TO START THE HOLIDAY BAKING!!!

These are definitely called Mexican Wedding Cookies and are usually shaped into crescents. I've used crushed almonds, pecans or walnuts, depending on what I have. IMO, the almonds add more taste! Re the baking powder...I grew sick of throwing away supermarket baking powder as it goes bad so quickly. Finally bought online Bakewell baking powder and now I won't be without it. It's non-aluminum and it STAYS fresh! Cooks in the northeast have been using it for decades and I see why!

Have been making these for over 40 years...........BTW, they're actually called Mexican Wedding Cakes.....just because they have pecans in them, doesn't mean they're a Louisiana recipe, we use pecans up North [New York] as well. Double the recipe, since they're like the first to go.........men LOVE them!

Every year I try a new cookie recipe and some stay in the rotation and others don't make the cut. These have moved to the lifetime favorite list! I've tried similar recipes before, but these are the best for this type of cookie. My husband, who is a very healthy eater and dislikes having baked goods in the house was asking me to make a second batch!

I'm from Louisiana and have baked these for years. We usually shape them into a crescent and call them cocoons.

check your baking powder for the baker who said their cookies were flat. If it is expired or the container has been open for more than a couple months the baking powder won't work right anymore.

These remind me of one of my childhood favorites-the sand tart.I served these at a dinner party. People really enjoyed them and I had request for recipe. I did not alter recipe. I did a pork loin with cranberries as my main course.

Great recipe! These were very easy and very tastey!! This will go into the keeper and will make again box!

Easy to make, great appearance. Bet it takes great! Great item for a gift.

Well, I am baking these right now but, they have flattened out, I used the exact ingredients. In other words, mine look nothing like the cookies. I did use too much powdered sugar, and i halved the recipe, is this the problem?

A big hit with the guys. Remember to keep your hands floured while rolling the cookie balls.