Nutball Flavors
Pecan--Monica's original signature recipe, the "classic" exactly as she baked them 80 years ago. Monica called her creation "pecan butter balls" but they go by many names like Mexican wedding or Russian tea cookies, snowballs, and many more. Whatever label you use, they have a melt-in-the-mouth richness with a pleasant lingering aftertaste that makes it all but impossible to eat just one. Most people find them positively addicting.

Chocolate Pecan--based on the original recipe, we indulge chocolate-lovers with deep, dark notes of natural cocoa and chocolate liquor (bitter chocolate). Robust and rich--definitely not a milder milk chocolate taste.

Almond--Our crunchy but still melt-in-the-mouth delicious almond Nutballs are actually closer in taste and texture to Greek wedding cookies, or Kourambiedes, which are traditionally made with almonds.

Countless versions of our cookie genre–the ball-shaped, nut-flecked, sugar-coated buttery baked confection–appear in cook books and recipe files in nearly every European and North American country and cuisine. Many recipes are quite old, and most call for pecans, and the rest mainly use almonds. A few recipes employ walnuts and even hazelnuts (filberts) and macadamias, which we don't make or sell because we feel these nuts' inherent character do not produce a cookie of superior taste and texture.