Mexican Wedding Cookies

Step 1

Cream the vegan butter and the 1/2 cup of organic powdered sugar with a hand mixer.

Step 2

It takes a little while to get it light and fluffy and I do this at medium speed. Stir in both of the extracts.

Step 3

Mix in the flour and ground almonds, salt and stir until smooth.

Step 4

Chill for one hour.

Step 5

Form into 1"balls - I use a small cookie scoop. Place on a baking sheet.

Step 6

Bake at 300° for 35 minutes.

Step 7

Transfer to a rack to cool for about 10 minutes.

Step 8

Roll cookies in powdered sugar. Let cool completely.

Step 9

Serve or refrigerate or freeze.