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Mexican Wedding Cookies | Jessica in the Kitchen
Buttery, melt-in-your-mouth and coated in powdered sugar, these vegan Mexican wedding cookies have everything you love about the original!
Rezept
Zubereitungszeit ca. 64 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 14 Minuten
Zutaten:
- 1 cup raw pecans or walnuts (110g)
- 1 cup vegan butter (softened - 226g)
- 1/2 cup Powdered sugar (for the dough - 60g)
- 2 teaspoons vanilla extract (10mL)
- 1/4 teaspoon almond extract (optional -
- 25mL)
- 1/4 teaspoon fine sea salt (
- 5g)
- 2 cups all-purpose flour (spooned and leveled - 240g)
- 1 cup powdered sugar (120g)
Arbeitsschritte:
- Prepare the nuts:
- Spread the pecans or walnuts on a baking sheet in a single layer. Toast for 6-8 minutes at 350ºF, until fragrant and lightly golden. Let cool completely.
- Finely chop the cooled nuts with a knife or pulse briefly in a food processor. They should be very fine, but not turn into a paste.
- Make the dough:
- In a large bowl, using a hand mixer on medium speed beat the softened vegan butter with the powdered sugar for 2-3 minutes, until light and fluffy.
- Mix in the vanilla extract, almond extract if using, and salt.
- Add the flour and mix on low speed just until a soft dough forms. The dough should look slightly crumbly but hold together when pressed.
- Fold in the chopped nuts until evenly distributed.
- Cover and refrigerate the dough for 30 minutes.
- Bake the cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 tablespoon (15 grams) of dough and roll into smooth balls. Place them about 1 inch (2.5 centimeters) apart on the baking sheet.
- Bake for 14-16 minutes, until the bottoms are lightly golden and the tops stay pale.
- Let the cookies cool on the baking sheet for 5 minutes. While still warm, gently roll them in powdered sugar and transfer to a wire rack.
- Once fully cooled, roll them again in powdered sugar for a thicker coat.
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