MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mexican Wedding Cookies
Categories: Cookies, Mexican
Yield: 24 Cookies
1 c Raw pecans or walnuts
- (110 g)
1 c Vegan butter (226 g);
- softened
1/2 c Powdered sugar (60 g);
- for the dough
2 ts Vanilla extract (10 ml)
1/4 ts Almond extract (1.25 ml)
- (optional)
1/4 ts Fine sea salt (1.5 g)
2 c All-purpose flour (240 g);
- spooned & leveled
1 c Powdered sugar (120 g)
Preparation time: 20 minutes
Cooking time: 14 minutes
Buttery, melt-in-your-mouth and coated in powdered sugar, these vegan
Mexican wedding cookies have everything you love about the original!
Spread the pecans or walnuts on a baking sheet in a single layer.
Toast for 6 to 8 minutes at 350?F, 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.
In a large bowl, using a hand mixer on medium speed beat the softened
vegan butter with the powdered sugar for 2 to 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.
Preheat the oven to 350?F (175?C) and line a baking sheet with
parchment paper. Scoop about 1 tb (15 g) of dough and roll into
smooth balls. Place them about 1" (2.5 cm) apart on the baking sheet.
Bake for 14 to 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.
Recipe by Jessica Hylton
Recipe FROM:
<
https://jessicainthekitchen.com/mexican-wedding-cookies/>
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