...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...

...so 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 room...so 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 brown...so 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 are...so light and crispy...nutty and sweet...

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

VEGAN MEXICAN WEDDING COOKIES - adapted from food.com

INGREDIENTS

SERVINGS 36
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)

DIRECTIONS

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!