Recipe: Mexican Wedding Cookies
I've always loved those powdery little Mexican wedding cookies, but have never seen a recipe for vegan ones...until now. Thanks to the VegNews email newsletter for providing the following. Their newsletters are really quite content-rich, so I recommend visiting their home page and subscribing :) PS-I'll be making mine with almonds, not pecans, but that's just me! Mexican Wedding Cookies Makes 36 cookies What You Need: What You Do:
2 sticks non-hydrogenated margarine
1/4 cup granulated sugar
2 teaspoons vanilla
2 cups unbleached all-purpose flour, sifted
2 cups raw pecans, finely chopped
2 cups powdered sugar, sifted
1. Preheat oven to 300 degrees. Line two cookie sheets with parchment paper or use a nonstick baking sheet.
2. With an electric hand mixer or by hand, cream the non-hydrogenated margarine, granulated sugar, and vanilla until light and fluffy, about 1 to 2 minutes. Add the flour, mixing until thoroughly combined. Add the pecans, mixing until well blended, about 30 seconds.
3. Measure out generously rounded teaspoonfuls of dough and form into balls. Place about 1 inch apart on baking sheet. Bake until they just begin to turn golden, about 30 minutes. To test for doneness, remove one cookie from the sheet and cut in half. There should be no doughy strip in the center.
4. Roll cookies in powdered sugar while they are still hot. Cool on baking sheets before serving.
