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.

Bookmark the permalink.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.