Mexican Wedding Cookies simplicity makes them accessible to everyone – right out of their own oven. Fresh, lightly crunchy and ready to pop in your mouth.
I have loved these type of cookies since I was a little girl. It was later that I learned that they are called Mexican Wedding Cookies. When I started grocery shopping for myself I saw them in that long pink box where I could actually buy them. Since I only knew how to make Enchiladas and French Toast, in those days, it made me very happy.
Now many years after that – I have learned that there are versions of the same cookies from Russia, India, Germany, Croatia and I am sure many many more countries. You see? It is a really good cookie!
I hope you get to try this recipe because it really is rewarding and is delicious enough to be named after a very special day.
Mexican Wedding Cookie Balls
Ingredients
- 1 cup dairy-free 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
Instructions
- 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 re-roll in powdered sugar right before serving.
- You will definitely need to re-roll after freezing. Nothing wrong with that. Ha!
Colleen (Souffle Bombay) says
These were the first grown up cookie I made as a teen. I can vividly remember crushing the pecans and how proud I was. Too bad my kids are both allergic to nuts…I haven’t made these in over a decade. Thanks for the great memory flash back…now slide me a cookie!
Ginny McMeans says
That is pretty cool, Colleen, to have these as your young teen experience with cookie baking. Gosh darn those allergies!
Sarah Walker Caron (Sarah's Cucina Bella) says
I’ve loved these since I was a little girl too — but I only recently learned that they were called Mexican Wedding Cookies. I especially love the ones made with pecans. But these sound delightful too.
Ginny McMeans says
Yes, pecans are great! I think that might be the tradition in many countries.
Ginny McMeans says
Isn’t that great! Thanks so much Erin!
Mia says
Gracias para esta receta, los galletas earn nut delecioso , no tuve problemas
Ginny McMeans says
Eso es maravilloso Mia. Grasias!