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Violet’s Vegan Mexican Wedding Cookies
Makes about 60
8 oz. unsalted non-dairy/parve margarine
1/2 cup powdered sugar
1 Tbs. vanilla extract
1 cup pecans, toasted and finely chopped
2 cups flour
powdered sugar for rolling the cookies
Beat together the margarine, powdered sugar and vanilla until very fluffy. Beat in the chopped pecans. Sift in the flour, and stir until well blended.
Roll the dough into 1-inch balls, and place on a parchment-lined baking sheet, about one inch apart. Bake the cookies in a preheated 350-degree oven for about 12 minutes, until barely browned. Cool the cookies on racks, then roll in the powdered sugar.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
8 oz. unsalted non-dairy/parve margarine
1/2 cup powdered sugar
1 Tbs. vanilla extract
1 cup pecans, toasted and finely chopped
2 cups flour
powdered sugar for rolling the cookies
Beat together the margarine, powdered sugar and vanilla until very fluffy. Beat in the chopped pecans. Sift in the flour, and stir until well blended.
Roll the dough into 1-inch balls, and place on a parchment-lined baking sheet, about one inch apart. Bake the cookies in a preheated 350-degree oven for about 12 minutes, until barely browned. Cool the cookies on racks, then roll in the powdered sugar.
(Rebecca Ets-Hokin)
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