How to make Vegan Mexican wedding cookies | Studio Vegan

Welcome viewers and introduce the recipe for Mexican wedding cookies.

List ingredients: powdered sugar, vegan butter, vanilla extract, salt, all-purpose flour, and choice of nuts (walnuts, pistachios, or almonds).

Emphasize the importance of using chilled butter and cut it into cubes for easier incorporation.

Weigh the powdered sugar using a food scale.

Cream together the powdered sugar and chilled butter until light and fluffy, using a KitchenAid mixer or hand mixer.

Add vanilla extract and salt to the creamed mixture and mix until combined.

Chop the nuts into small pieces, ensuring they are not too large for the cookies.

Add the flour to the creamed mixture and mix until just combined, then add the chopped nuts and mix until incorporated without overmixing.

Transfer the dough to another container and chill it to firm up the texture.

Use a tablespoon scooper to portion the dough into balls and place them on a baking sheet.

Preheat the oven to 350°F (175°C) and bake the cookies for 10 to 15 minutes until lightly golden.

Allow the cookies to cool, preferably overnight for a solid shell.

Coat the warm cookies in powdered sugar by tossing them in a bowl until fully coated.

Package the cookies for gifting, noting they are good for up to two weeks.

Equipment Needed

Spice Level:

Dietary