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Mexican Wedding Cookies

Mexican Wedding Cookie Balls


  • 1 cup dairy-free butter, softened
  • 1/2 cup organic powdered sugar, for inside the cookies
  • 1 1/4 teaspoon vanilla extract
  • 1 1/4 teaspoon almond extract
  • 1 3/4 cup whole wheat pastry flour
  • 1 cup ground almonds
  • 1/4 teaspoon salt
  • 2/3 cup organic powdered sugar, for coating at the end


  • Cream the vegan butter and the 1/2 cup of organic powdered sugar with a hand mixer.
  • It takes a little while to get it light and fluffy and I do this at medium speed. Stir in both of the extracts.
  • Mix in the flour and ground almonds, salt and stir until smooth.
  • Chill for one hour.
  • Form into 1″balls – I use a small cookie scoop. Place on a baking sheet.
  • Bake at 300° for 35 minutes.
  • Transfer to a rack to cool for about 10 minutes.
  • Roll cookies in powdered sugar. Let cool completely.
  • Serve or refrigerate or freeze.

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