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
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.