Low Iodine Vegan Mexican Wedding Cookies

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.7

(18)

Low Iodine Vegan Mexican Wedding Cookies

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Ingredients

24 servings

For the cookies

1 cup pecans
1 cup (2 sticks) vegan butter, softened
½ cup powdered sugar, sifted
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt

For rolling

1 ½ cups powdered sugar, sifted

Instructions

1
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the pecans in a single layer on the baking sheet and toast for 8–10 minutes, until fragrant and a shade darker. Let cool completely, then transfer to a food processor and pulse until finely ground — the texture should resemble coarse sand with no large pieces remaining.
2
In a large bowl, beat the softened vegan butter and 1/2 cup sifted powdered sugar together with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes. Beat in the vanilla extract.

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