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Vegan and Egg-less Mexican Wedding Cookies

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Vegan and Egg-less Mexican Wedding Cookies

This recipe makes 24 medium-sized cookies.

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

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 it 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 them 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

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