Mexican Wedding Cookie? Snowball? Russian Tea Cookie? By any name these cookies are super delicious. Dangerously delicious! And... when you make them with a plant based butter (making them vegan) you'd never miss the real thing.
I did a bunch of research on these cookies after my work colleague shared her grandmother's recipe. I finally landed on this version because it uses pecans & both vanilla and almond extracts. The final (vegan) cookie is crisp, buttery, sweet, nutty & almond-y.
Enjoy!
vegan mexican wedding cookies
1 cup flour
1/2 cup confectioners' sugar
1 cup unsalted butter
pinch of salt
1 cup pecans, finely chopped
1 teaspoon vanilla extract
1 teaspoon almond extract
Cream butter, sugar, vanilla & almond extracts together. Add flour & salt- combine well. Fold pecans into mixture.
Refrigerate dough for 30 minutes to 1hr to allow dough to
rest & harden. Use ice cream scoop to make 1" balls.
Preheat oven 350 degrees. Roll balls into confectioners' sugar & lightly flatten
on parchment lined cookie sheet. Bake for 15 minutes until the cookies are light brown. Cool cookies on wire rack. Dust with more confectioners' sugar once cookies cool to
room temperature.
