Vegan Mexican Wedding Cookies Food

VEGAN MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
• Using a hand mixer, beat coconut oil and vanilla until nice and fluffy.
• In a food processor, blend walnuts and pecans until fine. Add flour, powdered sugar, and salt and pulse 1-2 times until blended.
• Add dry ingredients to wet and blend until combined. The dough will be crumbly yet you should be able to form the balls with your hands. If too dry, add 1/2-1 teaspoon of water or dairy-free milk.
• Using a cookie scoop, form round balls and place on the baking sheet.
• Bake for 7-10 minutes. Remove from the oven and let cool completely.
• Roll cooled cookies in powdered sugar. Can roll them a second time if desired.

VEGAN MEXICAN WEDDING COOKIES

Steps:

• Preheat oven 350 degrees F. Line baking sheet with parchment paper and set aside.
• Sift flour and powdered sugar into a mixing bowl. Add salt and pecans, and combine.
• Add butter, vanilla extract, and almond extract and stir to combine and form a dough. If the dough is too dry, add 1-2 tablespoons of water.
• Chill the dough in the refrigerator for 1 hour so it is firm and easier to handle. Break off pieces of dough and roll into balls (about 24 cookies), and place on a baking sheet. Bake for 20 minutes.
• Gently roll each warm cookie in powdered sugar to coat, then transfer to cooling rack to cool completely.

TRADITIONAL MEXICAN WEDDING COOKIES

Steps:

• Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
• Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
• Chill dough if it seems too soft.
• Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
• Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
• Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
• NOTE: Forming dough into 1" balls will increase yield to 48 cookies.