Mexican wedding cookies

Another post I’ve been meaning to do for a while. At some point last year I went through a phase of making loads of these little nutty cookies that are known as either mexican wedding cookies or russian tea cakes. I decided that a box of these would make a nice gift for my brother’s girlfriend’s mother over Christmas, and I do believe they did!

100g vegan margarine (I used pure)
40g icing sugar
pinch salt
100g finely chopped nuts- I use almonds or walnuts
1 tsp vanilla extract
125g sifted plain flour
3 tbsp soya milk
5 tbsp more icing sugar for rolling

Cream together the margarine, sugar and vanilla extract until fluffy and creamy. Combine the dry ingredients and then mix into the margarine about 1/4 at a time, adding the soya milk as necessary. It should form quite a soft dough, but you may need to get your hands involved. Form into golf ball sized balls and place on a baking tray. Bake for 15-20 minutes in a preheated oven at 180’C, until lightly browned. While still warm, roll in icing sugar and allow to cool. Great with a cup of coffee.

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