Total TimePrep: 30 min. Bake: 10 min.
Dough was WAY too dry to form balls. Had to add milk/water.
I have made these cookies twice for the Christmas season. Very good cookie!! I used shortcut for the topping. I melted a cube of chocolate almond bark, spooned it into a baggie, snipped of the tip and drizzled over the cookies. So pretty and tasty, too.
I just read in Washington Post that people should not eat raw flour as it can contain e-coli bacteria. I'm wondering if cornstarch would work in the filling.
This is a delicious and rich cookie that is always met with raves. It was originally published in a Pillsbury Cook Off cookbook in the early 60’s and was the cookie winner for that year.
This is my sister's favorite cookie!!
Great cookie! I think I'll try toasting the pecans next time just to bring up their nutty flavor and crunch, but that's just a personal preference. Chilling the cookies for about 5 minutes before baking did help keep them more mountain-y so thanks everyone for that tip! I will make these again for sure!
I just made some of these last week and then today. Last week I chilled the dough first and they were perfect. Today I was in a hurry and didn't chill them and they baked totally flat. So just a hint to chill the dough first. The flavors are wonderful and these are one of my favorites now.
I thought that they were really good. They were not to bad to make either. And trust me because this is coming from an eighteen year old who just started to bake and really liked it!
I have been making this Christmas cookie every year since it first came out many issues ago. I find if I freeze them it makes the bottom a bit softer and the flavours combine better.
I make these every Christmas. They are one of my favorites. They are a bit time consuming, but worth every step!