• Jengo

Vegan Mexican Wedding Cookies 🍪 💒

Updated: Mar 5

These have been my obsession since youth. My best friend's dad's girlfriend used to make these during Chistmas time and I would shamelessly or not hang out by the cookie tray... salivating and what not. Hoping that if my drool caught on all the cookies it meant that I could have them all. But, even at a young age I had a guilty conscience and I knew that sharing was caring, and that I couldn't just hog all the cookies to myself. That’s just my gluttonous mind doing it’s number one me per usual.

I literally haven’t had these for years and year and I would fantasize about them, not knowing where I could get the quality that I experienced at every Christmas growing up. I don't know why I waited so long to make these. This is what has been missing in my life all these years. At last, I am complete.


The ingredient list for this recipe is minimal and it’s an easy recipe. Anybody can do this with little skill and experience in the kitchen. That said, they’re a bit of a pain to make. The dough is crumbly and dry so rolling them into a ball requires a little bit of extra energy and effort. Dusting them from above with sugar is always fun but having to roll them, kind of laborious. I was tempted to do them shake and bake style and just throw them into a bag with sugar and shake shake shake. However, I couldmy risk breaking the cookies so I had to roll them in sugar the proper way. But if you can tolerate all that for about 15 minutes then you can enjoy these wonderfully delicious wedding cookies.

















Prep Time: about 15 mins

Total Time: 45 -60 mins

Makes 9-10 cookies


*You may notice I make small portions of everything because I'm usually just cooking for myself. But that could be easily rectified by doing a little math doubling or tripling the recipe. :)

INGREDIENTS:

  • 1 cup all purpose flour

  • 1/2 cup powdered sugar (use half for dough, half for dusting)

  • 1/2 cup plant butter / margarine

  • 1/2 cup chopped almonds or nut of choice (walnuts, pecans, macadamia are all fine)

  • Pinch of salt, no more than 1/4 tsp.

  • Optional: 1/2 tsp lemon juice . I played around with adding a dash of apple cider vinegar but it's totally not needed


INSTRUCTIONS:

  1. Pre-heat oven to 350

  2. Pulverize the almonds in a blender. Coarse grain is fine for texture. It doesn't have to be a powder.

  3. Combine all the dry ingredients, then add butter. Butter should be room temperatue and soft enough to work with but not melty. You can microwave the butter for 10 seconds to soften. Add lemon juice if you'd like.

  4. Combine all the ingredients well. Dough will be very crumbly. Use your hands and squeeze it to make the dough compact and stick. Refer to images above.

  5. Roll into 3/4" wide or 1" balls

  6. Bake on cookie sheet lined with parchment paper for 10-15 minutes . Don't overcook or let it burn. Very extremely slightly golden is good.

  7. Let the cookies cool completely on the counter (not on top of the oven) for about 30 minutes before rolling in sugar. This is very important. If they are warm they will melt the sugar and it will get sticky and difficult to work with. You will even notice that the body heat coming from your hands will melt the sugar. Kind of annoying but just deal with it. Soon they'll be in your tummy and you won't have to think of it.

  8. Roll in powdered sugar to any amount you like. Tap off the excess sugar


Enjoy with your favorite milk or tea! :)

Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . See you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out: Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/ Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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