These treats are also called Mexican Wedding Cookies, but growing up, they were known as Christmas cookies around my house. I suppose since I’m also a fraction Swedish, I’ll go with the Scandinavian title. The recipe is my mom’s and all I had to do to veganize them was to use Earth Balance.
INGREDIENTS:
1 C Earth Balance Margarine
2 C Confectioner’s sugar, divided
1 tsp vanilla
1 tsp almond extract
2 C flour
1/4 tsp salt
1 C almonds, chopped
DIRECTIONS:
Place the oven rack in the middle—maybe a bit higher, otherwise the bottom of the cookies will get too brown. Preheat oven to 400. Cream together butter, 1 cup of the Confectioner’s sugar, vanilla, and almond extract. In a small bowl, combine flour, salt and nuts; add to the butter mixture. Combine well until the dough holds together.
Form dough into 1″ balls and place on a baking sheet. Once you get down to the last 1/2 dozen, the dough will be crumbly, but just squeeze it together—works great.
Bake 10 minutes.
Once the cookies are cooled, roll them in the remaining cup of Confectioner’s sugar and enjoy!
Makes 3 dozen
Gluten free? 2 cups of flour? Explain that, please. Exactly what type of flour are you using?
Interesting . . .I have no idea where I got that… 🙂 oops. I was a baking queen over the weekend and I got my cookies mixed up! (The holidays will do that to a person!)
OHHHH I used to love these cookies when the neighbors made them when I was a kid. Thanks for the vegan recipe!
These look great. I’ll have to try them. I love the flavor of almond in my desserts.
These are some of my favorite holiday treats…whenever we make big trays of cookies, I always find myself eating these first! I hope that you are having a wonderful week of holiday celebration. Thanks for sharing, my sweet friend!