Mexican Wedding Cookies

These melt in your mouth delights have been re-vamped with whole wheat and by using non-dairy butter are also vegan.

Makes 3 1/2 dozen

Prep Time: 20 minutes

Cook Time: 12 minutes per batch

Ingredients

1 cup (2 sticks) Earth Balance Vegan Buttery Sticks, softened

2 1/2 C Evaporated Cane Juice (powdered)
( to powder evaporated cane juice, pulse it in food processor 30seconds or until finer granules)

2 tsp Vanilla Extract (pure Vanilla)

1/2 tsp fresh ground ginger

1/8 tsp salt (fine sea salt)

2 C Whole Wheat Pastry Flour

2 C finely chopped pecans

Directions

1. Preheat oven to 350°F. Beat buttery sticks and evaporated cane juice in a large bowl with an electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.

2. Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

3. Bake 12 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2C sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.

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