Vegan Mexican Wedding Cookies

A tasty little cookie with a history as a special occasion cookie in many countries!

  • 1.5 cups vegan butter, softened (I use Earth Balance)
  • ¾ cup confectioner’s sugar (vegan brand)
  • 3 cups flour
  • 2 cups walnuts
  • 1 cup pecans
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ¼ tsp salt (unless butter is salted)

Preheat oven to 350*

Using a blender or food processor finely chop the nuts. Really. FINELY.

Use a mixer to combine all ingredients.

Roll into small balls. It will make between 45-50 cookies.

Cook for 12-18 minutes depending on size. The size shown here took the maximum time. If you make just a little larger than the diameter of a nickel, they will take about the minimum time. Remove from oven when you see them start to brown around the bottom.

Allow to cool completely and then roll in powdered sugar.

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