Vegan Mexican Wedding Cookies

July 14, 2009

Vegan Mexican Wedding Cookies

3/4 cup ground almonds
3/4 cup sugar
3/4 cup earth balance butter substitute, sliced and softened (1 1/2 sticks)
3/4 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 2/3 cups all-purpose flour (substitute gluten free flour mix if you want to make these gluten free)
1/2 teaspoon fine salt

2 cups confectioners' sugar

Pulse the almonds and sugar in a food processor until very finely ground. Add butter and process until smooth. Add the vanilla and almond extracts and combine. Add the flour and salt to make a soft dough. Wrap and refrigerate for 15 minutes.

Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.

Measure the chilled dough into 1 tablespoon sized pieces and roll by hand into balls. Space the cookies evenly on the prepared baking sheets and bake until slightly golden, rotating the sheets once, 15 to 20 minutes. Put the confectioners' sugar in a bowl or plate. Briefly cool the cookies on a rack, then gently toss in the confectioners' sugar until evenly coated. Return to rack, cool to room temperature, and then toss again in the confectioners' sugar.



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