I’m not sure when I had my first bite of a Mexican Wedding cookie, but I’m certain it was at a formal affair of some sort…like a wedding.
And each time I’d come across them, it was like the first time all over again. That initial melt-in-your-mouth bite was pure bliss.
The Hubster had brought home a cookie tray from the Oakmont Bakery. And had left it on the counter taunting me for days. There were even a few of the Mexican Wedding cookies staring over at me. Calling my name. And saying eat me.
What. Your food doesn’t talk to you?
I decided that I needed to make some for myself. Some that were dairy free.
This is what I came up with. With inspiration coming from the Joy of Baking.
Dairy Free Mexican Wedding Cookies
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2/3 cup whole pecans
- 1 cup (2 sticks) Earth Balance, room temperature
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1 cup powdered sugar, sifted (for topping)
- Preheat oven to 350°F.
- Place pecans on a baking sheet or toaster oven tray and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
- Once the nuts have cooled completely place them, along with 2 tbs of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground.
- In a large bowl, beat the butter and sugar until light and fluffy; about 2 minutes.
- Beat in the vanilla extract.
- Add the remaining flour and salt, and beat until combined.
- Stir in the nuts.
- Cover and refrigerate the dough for about one hour or until firm. (Can put in freezer to speed process up if you are impatient like me.
- Line two baking sheets with parchment paper.
- Form the chilled dough into 1 inch balls and place them onto prepared baking sheets. Press with hand or bottom of a glass to flatten the top.
- Bake for about 12-15 minutes, or until the edges of the cookies start to brown.
- Remove from oven and place on a wire rack to cool for about 5 minutes.
- Place 1 cup of powdered sugar into a bowl, and roll one cookie at a time until coated with sugar. Note: the warmer the cookies, the more the powdered sugar turns into a paste. So don't rush the cooling process.
- Store in an airtight container.
Nightshade free, dairy free, and soy free. It's also corn free if you don't use powdered sugar.