Vegan Mexican Wedding Cakes

We had some friends over for a party recently and we used “Fiesta” as a theme. We had sangria, Vegan 7-layer dip, date balls, coconut macaroons, and Mexican Wedding Cakes. I can’t wait to share with you some of the other recipes, but for today, we’re going to focus on my new favorite recipe, Mexican Wedding Cakes.

These little morsels were so delicious and what really tickled my fancy is that they were so easy to make! I’m thinking about having a batch of this dough in my fridge or freezer so I can make more of these on the spot. Everyone loved them and they were super easy to veganize.

Our party was in honor of a friend who has taken on a  new job and is moving away to Colorado. She is certainly going to be missed here and what better way to send her off than with a Fiesta of Friends. In fact, Mexican Wedding Cakes have many names (Russian Tea Cakes, Southern Pecan Balls, Snowdrops, Viennese Sugar Balls), but they have more in common than their recipe. They all go well with any type of celebration.

Vegan Mexican Wedding Cakes are also magical. Don’t believe me? Then consider this suggestion. Make a batch of these Vegan Mexican Wedding Cakes and see how long it takes for them to disappear.

Mexican Wedding Cakes

(Recipe source: Joy of Baking)

⅔ cup Pecans
1 cup dairy-free margarine, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
¼ teaspoon salt

Topping:
1 cup powdered sugar

Place pecans on a baking sheet and bake for about 8 minutes at 350, or until lightly brown. I used a toaster oven for this step, but you could also use the oven. Let the pecans cool and then put them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor. Process until they are finely ground. Set aside.

Use a mixer to beat the margarine and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract and then add the remaining flour and salt and beat until combined. Stir in the processed nuts mixture. Cover and refrigerate the dough for about one hour or until firm.

Next, heat your oven to 350 F. Form the chilled dough into 1 inch balls (or smaller) and place them 2 inches apart on an ungreased baking sheets. Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool.

After cookies have cooled, roll them in powdered sugar.

Makes about 3 dozen delicious cookies.

Posted 4 years ago by Marly on Thursday, August 12th, 2010 · Permalink

33 Responses to Vegan Mexican Wedding Cakes

  1. Hi Marly I absolutely love these. I tried them for the 1st time last year for my niece’s (Alexis) bridal shower. You are certainly correct when you say they are magical, they do disappear quickly. Just starting to get caught up at home and finally getting a chance to catch up on your site. Can’t wait to get to all of your posts.

    p.s. did you get my email from the other day?

  2. My mom always made these at Christmas when I was growing up. They are so good. We called them “Snowballs,” maybe because it was Christmas.

  3. Hey Marly, I love love Mexican wedding cookies/cakes! When I was little, I used to shove them into my bare pockets during the holidays or at weddings-whenever I saw them. I would pull them out later looking at them while I ate them wondering how something that looked so plain could be so good. They’re still my favorite. I’m bookmarking this recipe for when I allow myself a treat (a sugary treat-smile)…

    • I could just see you doing that. Sounds like something I would do too…

  4. I never had Mexican wedding cakes but they sure look delicious. I will definitely try this one.

  5. Vegan Mexican wedding cake cookies, I think that’s a natural and I’m sure delicious!

  6. I adore Mexican wedding cakes…they are so addictive, they sure do disappear! And I love that you found a way to make these without using stick after stick of butter. Your vegan ways inspire me always!

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  8. I love how you adapt recipes to fit your Vegan lifestyle. You do a fabulous job!

  9. These do look like magical little gems! I can see why they disappear quickly.

  10. What a great conversion from a classic recipe to one that can be enjoyed by those who are vegan. They really look delicious. I hope you are having a great day. Blessings…Mary

  11. Wow this is the first I’ve heard of these, they look delicious.
    Can I order a sangria?

  12. Hi Marly
    I love those little beauties!! thanks for sharing your recipe with us!

  13. Mexican Wedding Cakes are a tradition around our house at Christmas, but there’s no reason not to make them any time of the year. Actually, this makes me wonder if Mexican Wedding Cakes would be good with a little bit of lemon or lime juice in the recipe during the hot summer months, when citrus flavor is refreshing?

    • What a great idea! Adding lime to these would be a wonderful twist. Oh darn. Sounds like I’m going to have to make another batch.

  14. They look melt in your mouth delicious.

  15. They sound really delicious! Love the different names that it’s called too. :)

  16. Marly these cookies look lovely…and lovlier because I persoanlly had no idea what they were before now. The recipe sounds easy enough. Bookmarking into my special cookie file ;o)

    Flavourful wishes,
    Claudia

    • It’s a great cookie to have in your back pocket. I don’t mean literally in your back pocket, but you know, you’re ace in a hole. They’re just so easy to make and so well-liked. And they don’t have a lot of sugar in them which is something I like too.

  17. Wow, these cookies look fabulous…I just had them once and love it…

  18. These have to be one of my favorite cookies! We make huge batches every year at Christmas and give them away. We know them as Pecan Sandies.

  19. Oh man this looks delicious! And your photographs are beautiful! Everything here looks great!
    I recently launched my own blog, I’d love for you to check it out and let me know what you think! :) Thanks!
    http://www.prettygoodfood.com

  20. What a wicked recipe! Definitely gonna try this one:)

    • Yeah, it’s really sick! (That’s me trying to sound like one of my daughter’s hip friends who now uses the word “sick” to mean really cool.)

  21. I can’t wait to make these and see what my abuelita thinks!

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  23. I love these cookies. I question the health of 1 cup of vegan margarine. I also fear the health of 1 cup of butter. But yum either way. Is Crisco vegan?

    • Hi Moe – thanks for your comment. I do believe Crisco is vegan. We use it from time-to-time, but as sparingly as possible. Another alternative to vegan margarine or butter could be coconut oil. It’s kind of pricey, but I’ve been hearing people say lately that it’s healthier than the other options. I know these are not healthy, but hopefully less unhealthy than some recipes.

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  26. At what temperature do you suggest that I bake the cookies at?

    • Great catch, Craig! I updated the post to indicate the oven should be heated to 350 F.

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