Mexican Wedding Cookies

(Makes 3 dozen)

1 cup Earth Balance (2 sticks) – room temperature
2 cups gluten free flour or white flour
1 1/2 cups powdered sugar, divided (1/2 cups for cookie, 1 cup coating)
2/3 cup pecans (bake 8 minutes at 350, let cool, pulse to small bits)
1 tsp vanilla
1/4 tsp salt

Preheat oven to 350 degrees. Cream the butter and 1/2 cup powdered sugar until light and fluffy. Add vanilla, salt, and flour to combine. Add nut bits at the end. Freeze for 10 minutes to make dough easier to scoop. Use a melon baller or 2 spoons to place ball shaped cookies on a parchment lined cookie sheet. Bake cookies until lightly browned, 12-15 minutes. Roll in powdered sugar and let cool on a wire rack.

Healthy Facts May 2017: Mexican Wedding Cookies

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