After baking, they are rolled in powdered sugar while still hot, then coated again once the cookie has cooled.

[2] European recipes rely upon coarsely chopped hazelnuts, almonds, or walnuts.

While they share similar ingredients with Russian tea cakes, they traditionally use coarsely chopped pecans or almonds.

A hint of cinnamon is often added, providing a subtle warmth and enhancing their rich, nutty flavor.

[1] Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian samovars (tea urns).