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Vegan Mexican Wedding Cookies
Vegan Mexican Wedding cookies, this buttery cookie is studded with pecans, spiced with cinnamon and anise, and covered in powdered sugar
Servings 32 cookies
- 5 oz. (2/3 cup) Sugar, granulated
- 12 oz. (1 ½ cups) Vegan butter, room temperature
- 16 oz. (3 cups) Flour, all-purpose
- ½ cup Chopped pecans
- ½ tsp. Ground anise seed
- 1 tsp. Ground cinnamon
- 1 tsp. Vanilla extract
- 1 cup Powdered sugar
Preheat oven to 350F.
Cream butter and sugar, in an electric mixer with the paddle attachment.
Add vanilla, cinnamon, and ground anise. Mix in chopped pecans.
Slowly add flour, with mixer at low speed. Mix until well combined.
Line 2 sheet-pans with parchment paper. Roll dough into 1 inch balls.
Place balls on sheet-tray, 1 inch apart from each other.
Bake for 15 minutes or until bottoms become golden brown.
Remove from oven. Place on a wire rack to cool.
Once completely cool roll cookies in powdered sugar.
You can also use this cookie dough recipe to make thumbprint cookies. Dust with cinnamon-sugar instead of powdered sugar for a more hojarascas feel.
This recipe makes quite a bit of cookies so if you don't need that many cookies I suggest you still make the whole recipe then freeze half the dough and save it for later. Instant cookies!!
Calories: 158kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 27mg | Sugar: 4g | Vitamin A: 380IU | Calcium: 9mg | Iron: 0.7mg