Join Date: Aug 2005
Location: Central Virginia, USA
If you like to bake, these are divine and very authentic! I make these for Cinco de Mayo every year. They are actually much better with the EB since they get to be a bit crisper than with butter.
Mexican Wedding Cakes -
1 cup (2 sticks) Earth Balance, room temp
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup pecans, toasted, coarsely chopped
1/8 teaspoon ground cinnamon
Using a mixer, beat the EB until it is fluffy. Add 1/2 c powdered sugar and the vanilla, and blend well. Beat in the flour, then the pecans. Divide the dough in half, form each half into a disk, wrap each disk in plastic wrap and chill until cold - at least 30 min.
Preheat oven to 350. Whisk remaining powdered sugar with the cinnamon ina pie dish to blend.
Working with half the dough, roll by 2 teaspoons-fulls into balls. Arrange balls on heavy large baking sheet, spacing 1/2" apart. Bake cookies until they are golden brown on the bottom and pale golden on top, qabout 18 minutes. Cool cookies 5 minutes. Gently toss the warm cookies in the cinnamon sugar to coat completely. Transfer to a rack to cool completely. Repeat with the second disk.
Sift remaining cinnamon sugar over the top fo the cookies and serve.
It is our choices that show what we truly are far more than our abilities. ~A. Dumbledore