Vegan Mexican Wedding Cakes

(Recipe source: Joy of Baking)

⅔ cup Pecans
1 cup dairy-free margarine, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
¼ teaspoon salt

1 cup powdered sugar

Place pecans on a baking sheet and bake for about 8 minutes at 350, or until lightly brown. I used a toaster oven for this step, but you could also use the oven. Let the pecans cool and then put them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor. Process until they are finely ground. Set aside.

Use a mixer to beat the margarine and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract and then add the remaining flour and salt and beat until combined. Stir in the processed nuts mixture. Cover and refrigerate the dough for about one hour or until firm.

Next, heat your oven to 350 F. Form the chilled dough into 1 inch balls (or smaller) and place them 2 inches apart on an ungreased baking sheets. Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool.

After cookies have cooled, roll them in powdered sugar.

Makes about 3 dozen delicious cookies.