In Mexico, these rich cookies are called "Little Wedding Cakes" and usually are served with hot chocolate. Since moving here close to Mexico from the Midwest, I've enjoyed trying authentic recipes—they're a sharp departure from the Iowa favorites I grew up with! I love introducing these to relatives and friends! —Terri Lins, San Diego, California
MAKING these cookies, I feel I'm keeping my mother's Christmas spirit alive. They were her special treat each year at holiday time.
These cookies are great for keeping children busy - they can cut up the gumdrops and eat all the black ones (they turn the dough gray).
-Letah Chilston, Riverton, Wyoming
This recipe has been handed down through many generations of my husband's family. These cookies were always in his grandmother's cookie jar when he'd visit. Today, he enjoys them more than ever—and so I do.
My mother used to bake these mouthwatering cookies for an after-school treat. Though it's been 55 years since I first found out about them, I still savor the smell that fills the house as these cookies bake. They stay moist and fresh for a long time, or the dough can be stored in the refrigerator for several days so you can bake as you need them.—Dorothy Hawkins, Springhill, Florida
My mother got this recipe in about 1910 when she was a housekeeper and cook for the local physician. The doctor's wife was an excellent cook and taught my mother of lot of her cooking techniques.
The cookies soon became a favorite in our home and, when I got married and had a family of my own, they were a favorite throughout the years.
My five children also enjoy baking these cookies for their own families—it's a real family tradition.