Vegan Mexican Wedding Cookies Recipes

MEXICAN WEDDING COOKIES

Steps:

• Cream the vegan butter and the 1/2 cup of organic powdered sugar with a hand mixer.
• It takes a little while to get it light and fluffy and I do this at medium speed. Stir in both of the extracts.
• Mix in the flour and ground almonds, salt and stir until smooth.
• Chill for one hour.
• Form into 1"balls - I use a small cookie scoop. Place on a baking sheet.
• Bake at 300° for 35 minutes.
• Transfer to a rack to cool for about 10 minutes.
• Roll cookies in powdered sugar. Let cool completely.
• Serve or refrigerate or freeze.

VEGAN MEXICAN WEDDING COOKIES

Steps:

• Preheat oven to 350F.
• Cream butter and sugar, in an electric mixer with the paddle attachment.
• Add vanilla, cinnamon, and ground anise. Mix in chopped pecans.
• Slowly add flour, with mixer at low speed. Mix until well combined.
• Line 2 sheet-pans with parchment paper. Roll dough into 1 inch balls.
• Place balls on sheet-tray, 1 inch apart from each other.
• Bake for 15 minutes or until bottoms become golden brown.
• Remove from oven. Place on a wire rack to cool.
• Once completely cool roll cookies in powdered sugar.

MEXICAN WEDDING COOKIES

Steps:

• Pre-heat oven to 350F. Line a cookie tray with some parchment paper and set aside.
• Process pecans into a fine nut meal in a food processor. Add all remaining cookie ingredients and process to combine everything together.
• Use a small cookie scoop, or simply gather about 1 ½ tbsp of the mixture and roll into a ball. Place on the prepared cookie sheet, and repeat with remaining dough (you should get about 12 cookies), spacing them out roughly an inch apart.
• Bake in a pre-heated oven for 20 minutes. Then remove and cool the tray on a cooling rack for about 15-20 mins.
• Place the coconut milk powder into a small bowl. Roll / dip each cookie in the bowl to coat in the coconut milk. If you'd like, you can also place some of the remaining coconut milk into a little sieve and dust the cookies some more for a more powdery look. Enjoy!

VEGAN MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
• Using a hand mixer, beat coconut oil and vanilla until nice and fluffy.
• In a food processor, blend walnuts and pecans until fine. Add flour, powdered sugar, and salt and pulse 1-2 times until blended.
• Add dry ingredients to wet and blend until combined. The dough will be crumbly yet you should be able to form the balls with your hands. If too dry, add 1/2-1 teaspoon of water or dairy-free milk.
• Using a cookie scoop, form round balls and place on the baking sheet.
• Bake for 7-10 minutes. Remove from the oven and let cool completely.
• Roll cooled cookies in powdered sugar. Can roll them a second time if desired.

VEGAN MEXICAN WEDDING COOKIES

Steps:

• Preheat oven 350 degrees F. Line baking sheet with parchment paper and set aside.
• Sift flour and powdered sugar into a mixing bowl. Add salt and pecans, and combine.
• Add butter, vanilla extract, and almond extract and stir to combine and form a dough. If the dough is too dry, add 1-2 tablespoons of water.
• Chill the dough in the refrigerator for 1 hour so it is firm and easier to handle. Break off pieces of dough and roll into balls (about 24 cookies), and place on a baking sheet. Bake for 20 minutes.
• Gently roll each warm cookie in powdered sugar to coat, then transfer to cooling rack to cool completely.

MEXICAN WEDDING COOKIES

Steps:

• In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
• Preheat oven to 325 degrees.
• Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

TRADITIONAL MEXICAN WEDDING COOKIES

Steps:

• Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
• Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
• Chill dough if it seems too soft.
• Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
• Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
• Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
• NOTE: Forming dough into 1" balls will increase yield to 48 cookies.