Mexican Wedding Cookies

I'm trying out recipes from a vegan cook book - "The Joy of Vegan Baking"" by Colleen Patrick-Goudreau.  This cookie recipe caught my eye right away - My mom used to make these Mexican Wedding Cookies - but she would make them into little crescents.  I only made half a batch (some bad luck in the baking department lately got me a little oven shy)... I did a few replacements: almonds instead of pecans, agave nectar instead of sugar, and whole wheat flour versus white.  For me a good recipe is one that does well with substitutions - I cannot help myself but make them - this was a good recipe.  These little balls of joy are bite sized (at least for my husband), melty in the mouth and easy to make; a little bit like shortbread.  I will definitely do this recipe again.

Very easy - (1) blend sugar & earth balance, (2) add the rest of the ingredients (note: I put the nuts in my food processor), (3) Use your hands to make them into little balls - place on cookie sheet with wax paper (wax side down), (4) bake 30 minutes at 300 F, (5) while they are still hot add the icing sugar to a bowl and roll them around (tip: I used tongs to set them on a tray after rolled), (6) eat 'em up!