Wednesday, May 06, 2015

...Cinco de Mayo...Vegan Mexican Wedding Cookies...

Scout's Spanish IV class was celebrating Cinco de Mayo (Not to be confused with Mexican Independence Day, which occurs on September 16)...and he needed to take a Mexican themed treat for 10 points extra credit...and the instructions from la professora were that chips and drinks would earn considerably less than 10 points...haha... Scout and I set out to make some Mexican Wedding Cookies...and a quick online search gave us hundreds of recipes to choose from...but we went with the simple one below...subbing only Earth Balance for the butter...

...I had no idea they were so simple to make...
...we formed our little cookie balls...
...but ran out of we placed the last few in a muffin tin...
...the recipe said to bake until they started to turn a light golden brown...but we hardly noticed any coloration on the tops of the cookies...but the bottoms were a nice golden we thought they were probably done...
...then while they were still warm...we rolled them around in some powdered sugar to coat...
...I couldn't resist trying one...just one...before I packed them up for him to take to school...

...I couldn't believe how good they light and crispy...nutty and sweet...

I simply veganized the recipe here by subbing Earth Balance for the butter...easy peasie...



YIELD 3 dozen

1 cup Earth Balance, softened
1⁄2 cup powdered sugar
1 teaspoon vanilla
2 1⁄4 cups sifted flour
1⁄4 teaspoon salt
3⁄4 cup chopped walnuts
powdered sugar (for rolling baked cookies in)


Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

~Have a lovely day!


  1. hey!! sorry, i've been away for weeks i have a lot of catching up to do! i had almost no internet available while we were in the bahamas. good break!

    i read thru all your posts - really great clip of the band, and of course, enjoyed all your yummy food posts too! see you soon, love, k

  2. They look a super treat - good for La Professora about the possible alternatives! 10 points extra credit in the bag!

  3. Mom used to make these every Christmas for my Dad and I. It was kinda of a standing joke that Mom wouldn't let him have any until I got there, but that he always was able to sneak a couple anyway. Now that she is just across the way again I need to have her show me how to make them.

  4. I'm sure I would like this cookies as they are light and have walnuts and powdered sugar :-) I hope Scout got all the points available.