Mexican Wedding Cookies
These tasty almond pecan cookies are a delightful treat that combines the natural sweetness of honey with the rich flavor of toasted pecans. Easy to make and perfectly sized for a quick snack, they are sure to become a favorite in your household. The crispy exterior dusted with a hint of coconut sugar gives these cookies a deliciously sweet finish. Enjoy these cookies with a cup of tea or as a light dessert option.
— Constant Cookbook
Ingredients
- 1 ½ cups blanched almond flour
- ⅛ teaspoon celtic sea salt
- ⅛ teaspoon baking soda
- 2 tablespoons vegan shortening
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup pecans , toasted and chopped
- ½ cup powdered coconut sugar
Instructions
- In a food processor combine almond flour, salt, and baking soda
- Pulse in shortening, honey, and vanilla
- Mix in pecans by hand
- Using a 1 tablespoon ice cream scoop, scoop dough out in scant tablespoons
- Use your hands to form cookies into balls, pressing very firmly
- Bake at 350°F for 7-10 minutes
- Remove from oven and allow to cool for 20 minutes
- Dip cookies into powdered coconut sugar
- Serve
Yield
Makes 18 cookies
Comments
No comments found.