Mel's Vegan Mexican Wedding Cake Cookies
1/2 cup vegan butter, at room temperature
1/4 cup powdered sugar, plus extra to roll cookies
1 teaspoon nondairy milk or water
1 teaspoon vanilla
1 cup unbleached white flour
3/4 cup chopped pecans
1 small jar (10 ounce) maraschino cherries
melted vegan chocolate, as needed
1. Preheat oven to 350 degrees Fahrenheit. Mix together the margarine, sugar, vanilla, and milk until it is a smooth paste. Combine flour with the chopped pecans and add to the margarine mixture.
2. Roll a small amount of dough (about a tablespoon) in your hand and flatten. Squeeze the juice out of a maraschino cherry and put in the middle of the flattened dough. Gently gather the dough around the cherry and roll into a ball so the cherry is inside the cookie. Repeat with the rest of the dough and cherries.
3. Bake for approximately 20 minutes. Try to adjust the temperature of your oven if they look like they're melting or flattening too fast. These cookies are supposed to be in little balls, but sometimes they're tricky and can flatten in the oven; doesn't mean they don't taste amazing still.
4. Take the baked cookies out of the oven and cool until they are just a bit warm still, roll in some icing sugar and set aside to cool more. When the cookies are completely cooled roll or dip the cookies in the vegan chocolate.
5. Cover the cookies and put in the fridge and wait for the chocolate to harden. Enjoy!
Source of recipe: This recipe was inspired by regular mexican wedding cakes (which are actually cookies.) I first made this recipe when I was in middle school and when I turned vegan I decided I must learn to make these vegan. Yummmy.