Happy Holidays everyone!
I thought I was going to have all this time to blog, but I have been super busy. I have been wanting to blog about vegan Mexican Wedding cookies since I made them the first time at the beginning of December with Laurel. This cookie has many names: Russian Tea Cakes, Mexican Wedding Cakes, Pecan Balls, Snowdrops, and Snowballs. These cookie are really amazing and I think everyone should make them. Don't be afraid because they are vegan; everyone who has tried these cookies have loved them.
(original recipe from The Joy of Vegan Baking)
Ingredients: I doubled the recipe
2 cups non-hydrogenated, nondairy butter
1/2 cup granulated sugar
4 teaspoons vanilla extract
4 cups unbleached all-purpose-flour, sifted
4 cups raw pecans, finally chopped
4 cups confectioners' sugar, sifted
PREHEAT OVEN TO 300°F
Line cookies sheets with parchment paper or use non-stick baking sheets
With an electric hand mixer or by hand, cream the butter, sugar, and vanilla until light and fluffy.
Add the flour, and mix until thoroughly combined.
Add the chopped nuts and mix until well-blended.
Measure out generously rounded out teaspoons of dough and roll them into balls.
Place the balls about one inch apart on the cookie sheet.
Bake until they just begin to turn golden, about 30 minutes.
To test the doneness, remove the cookie from the sheet and cut in half (there should be no doughy strip in the center).
Roll the cookies in the powdered sugar while they are still warm, then cool the cookies on a cookie sheet.
*You don't want the cookies to be TOO warm, because it will melt the powdered sugar. But you don't want them to be too cool either, or else the powdered sugar won't stick.