3 posts tagged “vegnews”

I cooked three different dishes from three different sources for my contribution to Christmas this year.

Serves 24

What You Need:

8 ounces soy cream cheese
4 cups powdered sugar
1 teaspoon vanilla
1 cup vegan chocolate chips 

What You Do:

1. Line an 8-inch square pan with wax paper. In a food processor, blend soy cream cheese until smooth. Add powdered sugar and vanilla, processing until smooth.
2. In microwave or double boiler, melt chocolate chips. Pour melted chocolate into cream cheese mixture and process until smooth.
3. Pour mixture into prepared pan and refrigerate until firm. Pull wax paper out of pan. Cut fudge into bite-size pieces. Store in refrigerator in an airtight container.

Yesterday the lovely folks at VegNews Magazine gave me a free peek at their new Holiday Cookie Collection e-book, available for $3 online. 

I blogged here how last Christmas my family bravely let me make vegan desserts for the family dinner. I relied on Colleen Patrick-Godreau's The Joy of Vegan Baking, and both my chocolate cake and my lemon cake were big successes.

Checking out this slim cookie collection, I see quite a number I have always loved...and love to see veganized, including:

• Mexican Wedding Cookies (Although, as I asked on Twitter, I am curious if these are really made in Mexico...and for weddings.)
• Peppermint Crush Cholcate Chip Cookies...Um, YUM!
• Toasted Almond Toffee Bars (Because I really have missed See's Candy Toffee-ettess)
• A recipe for SoyNog.

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:
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

What You Do:
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.