Vegan Mexican Wedding Cookies

These have been my favorite cookie, especially around Christmas time for as long as I can remember. These cookies and Lays Potato chips were my lifeline. I would go missing in the house and my mom would find me covered in powdered sugar, sick from eating so many … I will save that story for another time. I am not a big baker but these are fool proof! 

  • 1 cup of Earth Balance or vegan butter
  • 1/2 Cup of white sugar
  • 2 tsp of vanilla extract
  • 2 tsp of water
  • 2 cups of all-purpose flour
  • 1 cup of chopped raw almonds or go half and half with pecans
  • 1/2 cup of confectioner’s sugar.

Mix the room temperature butter and sugar together. Stir in water and vanilla, slowly add the flour and chopped almonds. Fold until blended well. Cover mixture and chill for 3 hours (patience is important here). Form golf size balls on a un greased baking sheet. Bake at 325 for 15 – 20 minutes. Once the cookies are cooled on a rack roll them in confectioner’s sugar.

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