Vegan and Egg-less Mexican Wedding Cookies

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Please Spread the love!
  •  
  •  
  •  
  •  
  •  
  •  
  • 1
  •  

Every night when my dad has his evening tea while relaxing in front of the television he likes to nibble on something sweet, so I made some Vegan and Egg-less Mexican Wedding Cookies
I very seldom bake biscuits, because they never last that long for me to enjoy.
As soon as I bake biscuits, my mum wraps up the entire loot and hands them out.
I was reading “The joy of vegan baking,” by Colleen Patrick – Goudreau, when I came across a recipe for Mexican wedding cookies that looked similar to a recipe by Anna Olson, expect Anna’s had eggs and black pepper in, which Colleen’s did not have.
The biscuits were super duper easy to make in a mixer and even easier to shape thanks to the use of an ice cream scoop.
The verdict on these cookies, delicious and soft and oh so moist, the icing sugar that encloses the outside of the cookie, just the cherry on the top.
One would never say that this was an eggless biscuit recipe.

This recipe makes 24 medium sized cookies.

Ingredients:
225g Margarine.
¼ cup castor sugar.
2 tsp vanilla essence.
2 cups cake flour, sifted.
1 cup pecan nuts, roughly chopped.
Roughly 1 cup of sifted icing sugar to roll the cookies in

Method:
In your mixing bowl, cream the margarine, castor sugar and vanilla essence together till light and fluffy.
Add the flour and mix till well combined.
Fold in your chopped nuts.
Using a mechanical ice cream scoop, scoop out the mixture and shape into balls.
Pop into a preheated oven and bake at 180 degrees for 20 – 25 minutes, or until the bottoms on the cookies are nice and golden brown.
As soon as you remove the cookies from the oven, while they are still hot, roll them in the icing sugar, dust off the excess and allow to cool completely on a cool rack.

Please beware, these Vegan and Egg-less Mexican Wedding Cookies are highly addictive and prepared, tried and tested by Bobby Swanson‎

More Eggless Baking recipes to enjoy!

  • 1
    Share
  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

2 thoughts on “Vegan and Egg-less Mexican Wedding Cookies”

Leave a Comment

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon