I have loved these cookies since I was a little girl. It was later that I learned that they are called a Mexican Wedding Cookie. In later years when I started grocery shopping for myself I saw them in that long pink box where I could just buy them. Since I only knew how to make Enchiladas and French Toast in those days it made me very happy. The simplicity of the cookie makes them accessible to everyone – out of their own oven. I hope you get to try this recipe because it really is rewarding and is special enough to be named for wedding.
1 cup vegan butter, softened
1/2 cup organic powdered sugar for inside the cookies
1-1/4 teaspoon vanilla extract
1-1/4 teaspoon almond extract
1-3/4 cup whole wheat pastry flour
1 cup ground almonds
1/4 teaspoon salt
2/3 cup organic powdered sugar for coating at the end
Cream the vegan butter and the 1/2 cup of organic powdered sugar with a hand mixer.
It takes a little while to get it light and fluffy and I do this at medium speed.
Stir in both of the extracts.
Mix in the flour and ground almonds and stir until smooth.
Chill for one hour.
Form into 1"balls - I use a small cookie scoop.
Place on a baking sheet.
Bake at 300• for 35 minutes.
Transfer to a rack to cook for about 10 minutes.
Roll cookies in powdered sugar.
Let cool completely.
Serve or refrigerate or freeze.
If serving later you may need to reroll in powdered sugar right before serving.
You will definitely need to reroll after freezing. Nothing wrong with that. Ha!