I have always loved the crumbly and buttery shortbread-like texture of a Mexican wedding cookie, the melty and soft sensation of the powdered confectioner’s sugar in my mouth, has carried me to new heights. The reality now is I can’t really eat flour, sugar, butter, as a combo deal, not if I don’t want to feel crummy later. Behold the challenge of how to achieve this mouth sensation dairy, gluten and sugar free. I am certain we have achieved an as close as you can get to the real thing cookie and maybe even better then the real thing. You will have to try for yourself. We tested two different variations of the classic, one with chopped pecans and roughly ground toasted anise seed, the other with chopped walnuts and cardamom powder. Both of them turned out wonderfully. The anise cookie is an owed to a German Christmas cookie made with anise I grew up with and the  cardamom and walnuts of the second variation beckon the recall the flavors of a cup of Chai tea. In any case the two would go so well together, side by side served on a tray at a holiday gathering. Both of these cookies are low to no guilt. I ate a few for breakfast the other morning with my chicory latte. I might say they are even good for you. In any case they are a perfect complement to the holiday spirit. Make a batch of each. Which is your favorite? Mine…both!

Yields 18-20 cookies/ preparation time 18 minutes/ bake time 12 minutes/ total time 30 minutes

Mexican Wedding Cookies with Pecans and Toasted Anise Seeds

Gather 

1/2 cup/64 grams vegan butter at room temperature (one stick)

1/3 cup/43 grams powdered monk fruit

1/3 cup/43 grams coconut sugar (ground fine in food processor)

1 1/3 cup/107 grams paleo flour

1/3 cup/43 grams cassava flour

1 teaspoon / 4.93 ml vanilla 

1 pinch salt

1 cup / 128 g pecans (finely chopped in food processor)

1 tablespoon / 5.69 g toasted Anise seed (roughly ground with mortar and pestle or mini food processor)

For the powdered coating- (This makes enough for 2 batches)

1/4 cup/32 grams coconut sugar 

1/4 cup/32 grams powdered monk fruit 

2 teaspoon / 11.8 g arrowroot powder 

Make

In a large bowl beat vegan butter and sugars until creamy. Add flours, vanilla and pinch of salt and mix until combined. Finally, add pecans and anise seed and mix thoroughly. Using a cookie scoop and your hands form balls that are about 2 tablespoons. Place on lined cookie sheet and put into the freezer for 15 minutes. 

Meanwhile preheat oven to 375 degrees F/191 C. Prepare sugar coating. Place coconut sugar into the container of a small food processor or coffee grinder and process until you have a light brown powdered sugar and transfer to a small shallow bowl. Powdered monk fruit, and 2 teaspoons arrow root powder.

Bake cookies for 12 minutes. Let cool on rack until cool enough to handle, about 5 minutes. Roll in sugar coating and place on plate. 

Mexican Wedding Cookies with Walnuts and Cardamom

Gather

1/2 cup/64 grams vegan butter at room temperature (one stick)

1/3 cup/43 grams powdered monk fruit

1/3 cup/43 grams coconut sugar (ground fine in food processor)

1 1/3 cup/107 grams paleo flour

1/3 cup/43 grams cassava flour

1 pinch salt

1 teaspoon vanilla extract

1/8 teaspoon almond extract

1/4 teaspoon nutmeg powder

2 teaspoons cardamom powder

1 cup / 128 g raw walnuts (finely chopped in food processor)

For the powdered coating- (This makes enough for 2 batches)

1/4 cup/32 grams coconut sugar 

1/4 cup/32 grams powdered monk fruit 

2 teaspoon arrowroot powder 

Make

In a large bowl beat vegan butter and sugars until creamy. Add flours, vanilla and pinch of salt and mix until combined. Then add the almond extract and nutmeg powder. Finally add walnuts and cardamom and mix thoroughly. Using a cookie scoop and your hands form balls that are about 2 tablespoons. Place on lined cookie sheet and put into the freezer for 15 minutes. 

Recipe developed by Anna Getty

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