Recipe: Mexican Wedding Cookies.
Given that I’m not having a very creative week, that I’m hella sick of job-hunting, and that I’m generally being a grumpy girl today - I thought the time called for an easy-to-veganise, rolled-in-sugar, low effort cookie. These are sometimes known as Russian Tea Cakes, and sometimes as Polvorones, and sometimes as Snowballs. What they really are are short, crumbly puffballs that almost disappear in your mouth, flavoured with vanilla and toasted pecans. If you don’t inhale a ton of icing sugar as you eat them, you’re doing it wrong.
225g (1c.) vegan margarine or butter60g (1/2c.) icing/powdered sugar2 tsp vanilla extract280g (2c.) plain/all-purpose flour110g (1c.) pecanspinch of salt+ 120g (1c.) icing sugar for rolling
First of all, toast your pecans in a dry pan or a hot oven for a couple of minutes, being careful not to burn them. Grind them coarsely in a food processor.
Beat the margarine until light and fluffy, then add the vanilla and icing sugar until well combined. Mix in the flour, then the pecans, so you have a firmish dough. Divide this in half, wrap each half in cling film or plastic wrap, and allow to chill in the fridge for half an hour.
Divide the chilled dough into roughly equal pieces: you will make 48 cookies, so 24 from each half. Roll them into balls between your palms. Place on a large baking sheet a few cm apart, then bake at 180C (350F) for 18-20 minutes, until pale golden with golden brown bases.
Fill a pie dish or similar shallow bowl with the remaining icing sugar, then roll the still-warm cookies around in it to coat them completely. Allow the coated cookies to cool on a wire rack; I went back and gave them all a double roll, because let’s be real, the more sugar the better. Eat when cool.
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