Sweet Vegan

Mexican Wedding Cakes

These melt-in-your-mouth Mexican wedding cakes are my all time favorite of the faves for Christmas cookies. Seriously. In all the world.
There is very little sugar in the dough because they are rolled twice ALWAYS in confectioners sugar after baking.




Ingredients:

1 Cup Ground or Chopped Pecan Halves
1 Cup Flour
1/4 Cup Granulated Sugar
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter (of the vegan variety of course)

Garnish: 1 Cup Confectioner’s Sugar

Method:

Combine all dry ingredients with pecans until mixture resembles course meal.

Add butter and blend to form a dough. Wrap dough tightly in plastic and refrigerate until firm.

Preheat oven to 325 degrees

Pinch of and roll dough into little balls, about a Tablespoon each. Space an inch or two apart on cookie sheets and bake until just golden around the edges.

Cool 5 minutes on sheets before transferring to cooling racks.

Eat them.

Love them.

Enjoy.

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