Mexican Wedding Cookies
These delightful Mexican Wedding Cookies are melt-in-your-mouth treats, featuring a rich, nutty flavor and a light dusting of powdered sugar. Perfect for celebrations and gatherings.
Ingredients
For the Cookie Dough
- 1 cup vegan butter Softened
- 1/2 cup powdered sugar For the dough
- 1 tsp vanilla extract
- 1/2 tsp almond extract Optional
- 1/4 tsp fine sea salt
- 2 cups all-purpose flour
- 1 cup finely chopped raw pecans or walnuts Provides a rich, nutty flavor
For Dusting
- 1 cup powdered sugar For dusting after baking
Instructions
Preparation
- Chop the raw pecans or walnuts finely to ensure they’re well distributed throughout the dough.
- In a mixing bowl, beat the softened vegan butter and powdered sugar until creamy. Then blend in vanilla and almond extracts, along with sea salt.
- Gradually add the flour and ground nuts, mixing until fully combined.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes to firm it up.
Baking
- Preheat the oven to 350°F (175°C).
- Roll the chilled dough into small balls and place them on a parchment-lined baking sheet.
- Bake in the preheated oven for 12-15 minutes or until lightly golden on the bottom.
- Allow the cookies to cool for a few minutes before rolling them in powdered sugar.
- Let the cookies cool on a wire rack before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Chilling the dough and rolling into uniform sizes helps with even baking.