I had these Vegan Mexican Wedding Cookies for the first time many years ago at an event and I was blown away that they were vegan. I couldn’t stop eating them because they were so delicious and buttery.
Mexican Wedding Cookies History
No one actually knows the true origins of these cookies, the fact is similar cookies have existed in other countries culinary cultures for centuries throughout the world including Eastern and Western Europe.
The cookies are known as ‘biscochitos’ in Mexico are made as crescents or balls. They do not replace the wedding cake as the name implies.
The term Mexican Wedding Cookie/Cake appeared in the American vocabulary in the 1950s during the time of the Cold War when relationships between Russia and America was strained.
Many historians believe the term Mexican Wedding Cake/Cookie was used to replace the name Russian teacakes in every cookbook.
Mexican Cookies Names
- Polvorones in Spain
- Danish Almond Cookies
- Swedish Tea Cakes
- Pecan Sandies
- Finnish Butter Strips
Traditionally Mexican cookies are made from wheat flour, confectioner’s sugar, butter, chopped nuts, and vanilla but with a little substitution, my cookies are vegan, gluten-free and decadent.
I used gluten-free all-purpose flour instead of regular flour, my new favorite is Krusteaz brand. Instead of store-bought confectioners sugar, I made my own by blending organic cane sugar in my high-speeding blender.
For butter, I used Earth Balance Buttery Spread.
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- Preheat oven 350 degrees F. Line baking sheet with parchment paper and set aside.
- Sift flour and powdered sugar, add salt and pecans and mix. Add butter. vanilla, almond extract and stir to combine to form a dough. (Add 1-2 tablespoons of water if the dough is dry)
- Chill dough in the refrigerator for 1 hour. Break off pieces of dough and roll into balls, about 24 balls and place on a baking sheet. Bake for 20 minutes.
- Gently roll each warm cookie in powdered sugar to coat, transfer to cooling rack to cool completely.