Vegan Mexican Wedding Cookies

A traditional recipe that vegans can enjoy.

  • 1 cup vegan butter
  • ¼ cup sugar
  • 1½ teaspoons Mexican vanilla extract
  • ¼ teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup pecans, finely chopped or any nut your choice
  • 2-3 cups powdered sugar

Preheat oven to 350°F (175°C). Line parchment paper on cookie sheet.  Mix butter, sugar, vanilla and salt until fluffy. Add flour. Stir in pecans. Using a teaspoon, spoon batter into balls that are small enough to be eaten in a single bite, placing each on baking sheet about 1” apart.  Bake 15-20 minutes until cookie balls are set and beginning to lightly brown around bottom. You can test readiness by opening one up to see if inside the dough it is uncooked. Remove from oven. Place powdered sugar in large bowl. Add warm cookies and toss around to coat. Remove and place on wax paper or clean baking pan. Wait 2-5 minutes until the cookies are cooler. Then, toss in powdered sugar again for a final coating.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

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Delicious food!
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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.