Mexican wedding cookies
When my brother and his new wife were married at our home this summer, our Mom brought Mexican wedding cookies. Every year they also appear at Christmas. They’re a lovely, buttery little cookie, tasting of toasty walnuts and covered with a dusting of white. They look like a snowball rolled downhill to me and seem so right on a plate of holiday cookies. But, somebody named them first, so Mexican wedding cookies they are.
We’ve had a busy four or five days. We’d feasted on Thanksgiving with fifteen around our table. Friday we finished cleaning up after the feast and then briefly braved the crowds. Saturday, after pulling boxes and boxes from the attic, our Christmas tree was lit and dressed with ornaments collected over years. Sunday, we had family for breakfast before they headed out of town. With no precise plan for the rest of the day, a little slow and easy pre-holiday baking sounded more restful than a nap.
I’d made this snowy little confection recently as part of a cookie platter we took to a party. I do remember pulling the recipe card from its sleeve inside a large binder, but its space was now vacant. I looked in files I keep near by desk, files filled with ideas to sample and recipes I intend to post. Not there. I looked in my cookbooks, thinking maybe I’d used the recipe card as a bookmark. (Truth is: I looked in each of those places several times, disbelieving my eyesight the times before.) I looked in all kinds of unlikely places too, places I’m a bit embarrassed to confess. (Might I have left it in the laundry room on one of my many trips there? You never know.) But gradually it became clear: Mom’s recipe had gone missing.
Plan B: I’d seen a recipe for the same cookie in a special baking issue of Cook’s Illustrated and I’d wanted to sample it anyway. Thought I’d try it side-by-side my mom’s. The side-by-side would have to wait.
We’ve loved this cookie of mom’s. Trying to prepare myself for the possibility, I thought: No matter which recipe I end up using in the future, I’ll always associate this cookie with mom and the holidays. It will always be her cookie. Until yesterday, I had two unanswered questions: Can we improve upon perfection? and Why should we even try? I’ve explained the why part. Let me speak to improving upon perfection:
The Cook’s Illustrated cookie is not overly sweet, but neither was my mom’s. And it has a wonderful texture. (Some I’ve tried are a bit dry and with no particular taste. Again, not my mom’s.) But where this version shone is in its walnut-ier taste and its supreme tenderness. (The secret: half of the two cups of these healthful nuts are ground, lending their good oil to the mix – and the other half are chopped, providing their softly nutty bite.) Conclusion:
This cookie is one tender, melt-in-the-mouth, dribble-a little-powdery-sugar-on-your-sweater bite of deliciousness!
And yes, every once in a long while, we may need to update our notion of perfection.
~ ~ ~
While enjoying a cookie or two with a cup of tea, I combed through some cookbooks that had come down through my mom’s family, some of them from as far back as the early 1900’s. Some of the ingredients, wow! At least a couple dozen updates to “perfection” have to have taken place since then!
Mexican Wedding Cookies
(Makes about 4 dozen)
- 2 cups (8 ounces) walnuts (or pecans)
- 2 cups (10 ounces) unbleached all-purpose flour
- ¾ teaspoon table salt
- 2 sticks (16 Tablespoons) unsalted butter, softened
- 1/3 cup (2.5 ounces) superfine sugar (see NOTE on how to make your own)
- 1½ teaspoons vanilla extract
- 1½ cups (6 ounces) confectioners’ sugar (approximate) – for dusting
Adjust oven racks to upper-middle-and lower-middle positions. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper or use silicon mats.
Using a food processor, grind 1 cup of walnuts to coarse cornmeal texture (10 to 15 seconds.) Transfer to medium bowl. Using either the food processor or chopping by hand, coarsely chop the remaining cup of nuts. (5 seconds in food processor.) Transfer to the same bowl and add the flour and salt.
In a large bowl, either using hand mixer or stand mixer, beat the butter and superfine sugar until light and fluffy. Beat in the vanilla extract. With mixer on low, slowly add the flour-nut mixture until combined, about 30 seconds. Scrape the bowl and beaters, then continue to beat on low speed until the dough is cohesive. (About 7 seconds.)
Working with one tablespoon at a time, press and roll dough together into balls and lay on prepared sheets, about 1 inch apart.
Bake cookies until pale gold and the bottoms are just beginning to brown, about 18 minutes, switching and rotating baking sheets halfway through the baking.
Allow cookies to cool on the cooking sheet for 10 minutes, then move to cooling rack to cool completely, about 1 hour.
Using either a bowl or a paper bag filled with confectioners’ sugar, roll the cookies to coat. Just before serving, re-roll and gently shake off any excess.
~ ~ ~
NOTE: To make your own superfine sugar, simply process 1 cup + 2 teaspoons white sugar in a food processor for 30 seconds. Yield:1 cup superfine sugar.
The advantage to using superfine sugar in some baked goods is how easily it dissolves; the superb tenderness; and the delicacy and/or crispness it imparts.
For a printed copy, click.
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cooking-spree 
Oh Mama, I trust that recipe will show up somewhere. We do love them so. This Cooks’ recipe sounds like a good resource, though.
I must say, the sight of those cookies in front of the Christmas lights has put me in the mood for Christmas like nothing else has this year. I’ve wanted to hunker down in the autumn and Thanksgiving place. But after this, Christmas might just start coming to our house sooner than I’d thought. Beautiful! Thank you again for the loving and lovely inspiration.
Those look fantastic. I’d use pecans, we always have them on hand. These go so fast at a buffet too, something about powdered sugar!
Awesome, I just saw you were Freshly Pressed!
Wahoo, pretty cool!
Yes please. I’ll have a a few…dozen. 😉
Looks like an awesome recipe!
These are a tradition at our house for Christmas too. I think we use pecans though.
I’ve heard this from a number of people. We’ve had them both ways and wouldn’t ever want to have to choose between the two, but walnuts I always have on hand.
I think using pecans is more common in the south-east and walnuts in the north-east because people tend to use nuts that are grown locally more for recipes like this. My parents have a several big pecan trees in their front yard, so I always have plenty of pecans from them. Walnuts can be as high as $5 a bag here though. (And you can only find them in bags.)
Spree, these look scrumptious! I’ve put them on my list of must-bakes. Wonderful photos (as usual) and congrats on being Freshly Pressed!! 🙂
Thanks so much Jacqueline!! : ) (Tell me how to make a happy face one day!)
Try putting the colon and the bracket together without any space in the middle, and make sure there’s a space after it (and before it too if there are words that come before it) 🙂 I hope it works! (let me know how it goes!)
Jacqueline! You gave me my smile! 🙂
These look very similar to “Russian tea cookies”, which I think are made with a pecan dough. Are they pretty much the same thing?
Karl, many aliases for this cookie and, yes, Russian Tea Cookie is one. As far as I know, no culture refers to them as little snowballs which means a whole lot of folks are missing the obvious! A lot of recipes out there for this cookie of many names, but this is truly a great one!
My Mom called hers “Russian Tea Cakes” and used Pecans, too. I have a recipe in a Mexican cookbook that calls for pecans or walnuts. I have one recipe card that calls them “Snowball Cookies,” and I think it is in my grandmother’s handwriting. They have always been a part of our Christmas cookie repertoire as they last a long time in a tightly closed container and taste better after a week.
Ah, thanks for mentioning how well they keep! I store them airtight in a little bed of powdered sugar and they hold up so well. And freezing will keep them for months.
Thanks for clearing that up. My grandmother (from Slovenia) made them crescent-shaped and as kids, we called them “false teeth cookies”. I like the round snowball shape better, but the taste is the same–delicious.
I’m liking the “false teeth cookie”. 🙂
I can smell them through the computer screen. Thanks. Connie
http://7thandvine.wordpress.com/
I hate desert most days, but these cookies are some of my faves – up there with white pie and pumpkin dump cake.
Great shots and nice site!
Thanks Lance!
Yummy Now I want some…I have to try this recipe!
Wow! Totally distracted by the beautiful quilt under your cookies!
Well, I can see why you would be. : )
Really good photos, and they look delicious!
Congrats on making Freshly Pressed! I’ve had these cookies before – they are delicious. As usual love your photos – Thanks for sharing!
~ Cookery for Two
Thanks for the nice suggestion, nice receipe. I will try it
Beautiful photos! Will try the recipe too, something new to try here in the UK!
Yummmy 🙂
I love cookies, please send me some 😉
They’re in the mail…
Congrats on being freshly pressed! My fingers are crossed that you find your mom’s recipe… it will surely turn up somewhere, it always does:) These look delicious, but I shan’t make them until you repost with your mom’s:)
: ) I just spoke with my mom. The recipes are very much the same, with only a couple minor variations. She uses salted butter. I bake with unsalted and add salt. Proportions were the same but in the recipe I posted today, half the total nuts were ground to allow for the nut oils to mix with the flour. It did make for an even more tender little cookie! And thanks for the congrats!
The Mexican Wedding Cookies look absolutely scrumptious and I’m definitely saving the recipe! What a delightful post!
beautiful photos! We call these Russian Tea Cakes in our family. I love how everyone has a different name!
I really like the photos! Great job! Have a great day,
Anna
The cookies look yummy. And your photos are glamorous. Nice post!
Val
http://valentinedefrancis.wordpress.com
Those look so delicious!!! 🙂
I love that you started this post with a story about your holiday events. Really drew me in, and got me in the spirit to bake! Which is something I don’t do that often. Cooking, yes. Baking, no.
My husband started a new job today and I was wondering what to make him as a surprise. Now I have the perfect idea! Thank you so much for the suggestion. Plus, the kids and I now have a fun afternoon activity (they love the food processor!).
Congratulations on being Freshly Pressed — and thank you for all the tips included with your recipe. I never knew you could put powdered sugar on cookies with a paper bag. Love it. Again, kid-friendly. 🙂
I so love to see people sharing kitchen time with their kids! Have such fun, and congratulations to your husband on his new job! 🙂
Thank you! We made them, he loved them, it’s a great recipe. And it really did make 48 cookies. (I don’t know what I do when I bake, but I usually end up shortchanged.)
The kids helped with everything, from using the hand mixer, to — their favorite — rolling the dough into little balls. And I gave them each a bag with powdered sugar in it for the final step — I have to give this a Kid Stamp of Approval.
Yes, I just made that up. But your recipe is so deserving! And thank you for the congratulations for my husband. 🙂
Thanks so much for letting me know. You just broke the record for fastest feedback on a recipe tried! Loved hearing back from you, “happy mom.”
Such memories are tied to these “Little Snowballs”! Yaya coming to the house with plates full of these and others. But these were my personal fave. Love the way they bust in your mouth like a good shortbread and shower your taste buds with walnutty goodness.
Oh you said it so well, Don!
I’ve never been to a Mexican wedding but those look delicious. Merci for sharing and for the recipe. I might try those when I get back home.
I love that you started this post with a story about your holiday events.The cookies look yummy. And your photos are glamorous. Nice post!Thank you again for the loving and lovely inspiration.
Thanks so much!
Make that Russian Tea Cakes…and yes, with pecans. Mom made hers at Christmas only, and they’ve always been my favorite…always remind me of her.
Congrats on being Freshly Pressed!
These look really good, must give them a try sometime!
Oh the photo!!
It looks sumptuous !
We call these snowballs
You do MariAnna?!?! OH Yay! Finally someone knows to call them by their only “true” name!
This is what they call them in Holland then? Lovely!
I’ve made these every year with pecans and have heard them referred to as Mexican wedding cookies, Russian tea cakes, and sand tarts (although with the latter label, they are usually the same recipe, only crescent shaped). In my family, we’ve started calling them crack balls, because we can’t stop eating them as if there is something as addicting as crack inside. It’s a bit vulgar I admit, but we do have a crazy sense of humor 🙂
I usually make a box of 3 cookies every holiday for family, and these are ALWAYS requested. And this year I helped host a bridal shower tea party, so I made these with a hint of raspberry flavoring, then ground red sugar and mixed it in with the powdered sugar that I rolled these in. They came out delightfully light pink and overshadowed every other little delectable my sister and I had made. It made me think how else I could tweak the recipe throughout the year….cocoa crack balls anyone? 🙂
Congrats on the FB! I love the pictures, too! Thanks for sharing!
Love it!! Thanks for leaving such a great comment! I was just wondering this morning…. hmmm…I wonder how I’ll tweak these little beauties, give them a new twist, something new to write home about. I love your idea! And I know some pink-loving little girls who would too.
Yeah, the cookies are great but I’m mexican and we don’t eat them at weddings, we enjoy them all year ñ_ñ and i know a recipe where you can use sweetened condensed milk instead of sugar
growl* Those look delicious. Great photos, they appeal to my stomach right now !!
mmm…Russian Tea Cakes! My aunt makes these and they are amazing. My mom and I tried her recipe once and they were not the same – I think she’s holding back a secret. Ours were good but did like disintegrate like hers do! So now they are “her” cookie! I can’t wait for Christmas!
These look amazing! Well done. Can’t wait to make some!
Ahh…an old family favorite. We always called them Russian Tea Cakes, but what’s in a name, anyway? The mere thought of them puts me in my mother’s kitchen at Christmas time. Your images are delicious. Congratulations on being Freshly Pressed- every WordPress blogger’s dream!
Very little connects us with our family the same way food does, don’t you think? mmm, thank you so much for your comment!
Thank you for sharing! Sounds totally yummy – I’ll make them for Christmas party in Texas!
I predict a hit! Have fun.
That’s a very different recipe for “pon de polvo” that I grew up with:
2 sticks of butter
1 cup four
3/4 cup corn strach
pinch of salt
1/4 teaspoom cinamon
Absolutely lovely.
Oh how I love these cookies! I call them Snowballs, and always use pecans. Such a wonderful treat! I have yet to meet someone who doesn’t love ’em!
these photos make me hungry! can’t wait to try this recipe!
These look great! Will definitely have to give this a try 🙂 Its always a great feeling when you experiment with additional perfecting and it turns out good! Congrats on being freshly pressed!
What a great recipe (and gorgeous pics!). My roommate has tried to find an easy-to-make version of this cookie; I’ll have her give yours a go!
-Dani
yum. Isn’t it funny how some recipes just bring so many memories with them? I have a recipe for Italian Creme Cake that I’ve always been afraid to make b/c it can’t possibly be as good as I remember it being. memories are funny like that. Good luck finding Mom’s version. I’m bad about using them as bookmarks…
Oh, I hope you dare to make your Italian Creme Cake one day! (You’ve probably heard – “Feel the fear, but do it anyway.” I wouldn’t say that applies to all things, but regarding Italian Creme Cake, absolutely spot on advice!)
My family is Greek and we have a version as well. Now that you have me started I’ll have to look it up. We call them Kourabiedes (which doesn’t mean anything as far as I know) however I DO know this. My mom adds some cognac to the dough and pokes a clove in the middle of every one. I remember being a kid and loving the taste of the clove but being careful not to bite it cause it bites back! I wonder if these cookies started east and went west or the other way around…from Russia to Mexico and back!
Oh! My father was Greek! I posted a recipe for Kourabiedes in a previous post! I love the idea of the cognac – and a clove in every one! Thanks so much for taking the time to comment! Here’s the link to the recipe I use, but I’m going to try cognac & clove!
My mom and I make these every Christmas and WE call them Snowball Cookies!! Your pictures are gorgeous!
Another vote for Snowball Cookies!
I am mexican and been to weddings and never seen this given to the guests, lol. But we do LOVE them for Christmas… who am I kidding, we eat them all year round =)
Do you CALL them Mexican wedding cookies? Well, I don’t suppose it matters, so long as you don’t wait for a wedding to eat them!
I know them as walnut cookies. LOL. some people call them “galletas de novia” which translates as “Bridal cookies”. =)
thank you so much – i can’t tell you how many cook books I have purchased looking for this recipe. yay!
they look delicious!!
Super beautiful tribute to such a spectacular treat! we have made these wtht our mother and Nana since we are kids..and t is so nice to see them here! Gorgeous photos…beautiful post!
Victoria
Thanks Victoria!
Yum! Such wonderful photos, too! Congrats on FP! 🙂
These pictures are great! And the cookies look delicious
Haha i love these! My mom makes em every year at Christmas! They are so delish!
-Haleigh ❤ 🙂
These are my favorite cookies. I also see ’em called Russian tea Cookies. Whatever they’re called, I looooooove them.
those Mexicans sure can cook! The cookies look devine.
Great food photography skills!
Delicious looking food + nice lighting behind = great mood!
I loved your description of the cookies, especially the “dribble-a-little-powdery-suger on your sweater” kind of cookie. Such a great image as we delve into the plate of those wonderful little cookies.
Ronnie
Wow! Those cookies look absolutely devine. I will try making them one day for sure! … First time on your blog and let me say it’s so beautifully presented and your photography is wonderful.
-MJ-
Nice of you to leave a comment. Thank you MJ!
I really have to make these this year. I always enjoy them at Christmas!
These are my favorite cookies! Your pictures are awesome!
This photography makes my heart swoon! This is a staple in my mother’s famous christmas cookie plates. Can’t wait to pop one in my mouth on Christmas day! MmmMmmMmm!!
I love this recipe! Definitely a must for The Holidays!!
Thank you for the inspiration!
http://www.booksforever1.wordpress.com
Thank you for a sweet story about a sweet cookie – although I have always called them Russian Tea Cakes – funny how we all have our own little traditions!
These look delicious and your photography is amazingly beautiful!
Beautiful photography!
Oh my gosh, these are the exact cookies that my mom used to make and they were always my favorite. They just melt in your mouth and my mom also ground the nuts. This sure brings back memories of Christmas for me as a kid. Thank you and great post.
They’re mouth-melters for sure! Happy to hear this evoked happy memories of Christmases for you. And thanks too for letting me know! 🙂
Oh my! These are definitely going on my “to bake” list!!
I’ve actually never heard of these. but they look delicious!
The images are very nice, the cookies may be nice too by the look of them.
Love it. Nice photos, too.
My family calls them Pecan Dainties and we usually make them for Christmas. I’ve also heard them called Russian Tea Cakes.
Gorgeous photos. Wonderfully evocative writing. Well-done, all around!
Nice! Thank you!
Yummo-liscous! We have a southern sorta recipe like this….
However, your words and photographs make these a must have… I was browsing for holiday recipes on wp and came across your blog post. So, glad I did ❤
Me too. Thanks for leaving a comment!
Congratulations on being Freshly Pressed and I am going to make these cookies for Christmas with the family.
These look wonderful, and while my grandmother (Antonia) did not make these, I have always wanted to have my own family recipe for my favorite cookie. I might adopt this one. 🙂 I just found your beautiful blog on freshly pressed. I love it all. Thank you.
These look really awesome!
Congrats on the freshly pressed
congratulations on being “freshly pressed” its my first time on your blog and it was the beautiful photo that caught my eye.
Your recipe looks delicious, I will have to try these.
Thanks heaps RosieG
Sounds like I just found the new cookie to add to my Christmas collection! Thanks!
Ever tried them with almonds, or macadamias (an Aussie fave)? I’m so tempted to try these with a few different varieties, or blends, of nuts.
No, I haven’t tried with macadamia or almonds. My thinking is though that almonds wouldn’t work as well as pecans or walnuts, both of which have a higher oil content that makes these cookies so tender. Macadamia – I love them but again, not sure about the oil content. Please let me know if you try though!
Oh dear, these look amazing!! My mouth is open now… and the pictures are so lovely! Thanks for sharing!
Sounds and looks Yum!
Thanks for the recipe I think I’ll try it out sometime.
WAW… this is look like my fave snacks ^_^
we called it: MOCI
it’s traditional Indonesian cookies, hehehe….
This looks delicious! Even though my dessert-cooking skills are lacking, I need to try this for the Holidays…
The different is:
MOCI not baked only steamed
N
Congratz on being Freshly Pressed 😀
Yummy looks so good. Thanks for sharing.
This was wonderful to read, these cookies were one of the ones my mother always made for Christmas too. They are one of my favorites. After reading this I think I will get out her recipe and give it a try (might try your new recipe too). Brings back great memories…Thanks.
these cookies look really good… i’m gonna try making them this Christmas. Thanks for sharing the recipe 🙂
Mmmm I love Mexican wedding cookies. Thank you for sharing. Your pictures are beautiful too!
Congratulations on being freshly pressed! You always have great recipes!
Really beautiful post with wonderful images. I make a similar recipe but with almonds and nutmeg. I must try yours, lovely.
Those look great. My grandmother made something similar but it wasn’t called that. I’ll have to try it!
Wow! I’ve never heard of these. They’re beautiful…and look delicious!
Every day’s a school day, eh?!
My mom made these growing up, just looking at them make me excited for Christmas! Thanks for posting!
Yum yum…can’t wait to try this recipe this weekend!
Yum! These remind me of Christmas with my grandma. I’ll have to try this recipe out this year. I adore your photos of these tasty treats. Excellent post!
Thank you thank you thank you! Your post reminded me that I’ve been meaning to try these.
Thank you for reminding me that these exist. I will add them to our list of christmas cookies to make this year. Your imagery is beautiful.
looks yummy and very festive!
I love,love, love making these cookies
I’ve had them before but never even considered trying to make them myself. Thank you for posting this recipe and congrats on being Freshly Pressed!
Oh, how I would love to be sitting at that table, having (many) cookies and a chai tea in front of your Christmas tree!! That’s how your artistic abilities affect me :-):-)
This is a wonderful recipe! It’s almost identical to one I’ve used – with the notable exception of superfine sugar. I’ve always used standard confectioners sugar whipped into the butter and about 1 1/2 tablespoons less flour and 1/2 teaspoon of almond extract. I will definitely be trying this version soon! It is also quite the delicacy when almonds or macadamia nuts are substituted for walnuts or pecans. Great post and congrats on being freshly pressed!
Pro-tip: try using black walnuts mixed with regular. the cookie packs a totally different punch. Num num.
Looks and sounds a-ma-zing! Will be trying that out this weekend! Thanks!
I’ve always wanted to try these and yours look delicious. I love all of your photos too!
Thanks for the share of theses easy cookin lovely lookin cookies. I may consider giving it a shot, but they kid of remind me of powered donut munchkins!
These are my favorite Christmas cookies of all time. Must make a batch this year to share. Great photos..
Love the story behind these… and the use of the superfine sugar! I’ll have to sub that in when I make them this season.
These will make wonderful Snowballs at my Christmas party this year! Thank you so much!
Hi Antoinette, I unfortunately don’t know you as well as I feel I should, but I LOVE your daughter Ali & her expanding family, and I am so thrilled for you and your bursting at the seams blog! I adore all of your posts, and am currently getting ingredients out to make the Mexican Wedding cookies with my daughter, Chloe to bring to a Duck game with friends tomorrow. Go Ducks & Go YOU !!
Krista, I was so delighted to hear from you! Ali speaks so often about you (and your family) and how much fun you all have together. I WISH I knew you better and maybe one happy day I will! Thanks so much for your comments on my blog – my heart is full! And Go Ducks!!! 🙂
The cookies sound wonderful and I love your photos.
Hey your images are fab! Especially the lights in the background. Seem to light up the whole image. Do drop by my blog sometime, I just did it first ever dessert recipe post and I’d love to know what you think.
WOW ! Those looks extremely tasty! Mom is doing a big Christmas party with friends, neighbors, colleagues, and she wants it to be perfect! I might suggest her those cute cookie balls! Btw I really love your pictures (:
i want to eat these cookies. where can i get these kind of cookies….
🙂
Reblogged this on So Many Places to Call Home and commented:
I am so looking forward to giving these I try when I get home- I thought you guys might be interested in them too.
I’ll let you know how it goes.
I’ve been making these cookies during the holidays for years. I’ve always called them Butterballs tho… Yum!
Your photographs equally dazzle and comfort. Sigh.
Delightful and beautifully seen pictures. Lovely post.
My Italian family makes these exact cookies except with almonds and almond extract instead of walnuts- I agree, they’re to die for!
Thanks for the recipe! It looks really delicious. Can’t wait to share this recipe with our brides from the wedding registry!
Heya just wanted to give you a brief heads up and let you know a
few of the pictures aren’t loading properly. I’m not
sure why but I think its a linking issue. I’ve tried it in two different internet browsers and both show the same outcome.
I appreciate so much your comment Marla. I’m not sure what to think. (This sort of thing has sometimes happened on my iPad, but I’m checking right now on my computer and all images are loading properly.) Sorry you experienced a bump here! And again, very thoughtful of you to let me know!
We call these snowball cookies & they are awesome…make them every Christmas! Think i’m gonna make them for Easter this year 🙂
What a lovely idea that is! Somehow they seem quite right for Easter too! 🙂
I have been looking for this recipe
That seems like alot of salt for a cookie recipe.. do they taste salty at all?? Can the salt be cut down?
Thanks!
According to my many tasters, not in the least bit salty. These are delectable little morsels as they are. 🙂
Can I double this recipe?
Absolutely and you’ll be glad you did. 🤗