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Mexican Wedding Cookies

Submitted by:

Lindsay Anne

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These classic powdery shortbread cookies are delicious with almonds, hazelnuts or pecans. They are quick and easy to make, always a crowd pleaser, and when you use SB Organic Buttery Spread, they are vegan as well.

Recipe Ingredients

1/2 cup SB Organic Buttery Spread
1/4 cup white sugar
1/2 cup confectioners' sugar, plus a little more to sprinkle on cookies
2 tsp vanilla extract
1 Tbs cold water
1/3 cup chopped nuts
1 1/8 cup flour

Recipe Steps

In a large bowl, cream together the SB Organic Buttery Spread, sugars, vanilla extract and water.

Stir in the chopped nuts and flour until all ingredients are combined and the dough forms.

Chill at least 2 hours.

Preheat oven to 325 degrees F.

Form dough into tablespoon sized balls and place on a greased baking sheet. Bake for 25 minutes, or until bottoms of cookies begin to brown.

While the cookies are still on the baking sheet, dust with confectioners' sugar. Remove to a wire rack to cool. Enjoy!

Nutrition Facts

18 - 20 cookies.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Number of Servings: 18 (22 g per serving)
Calories 104 kcal
Fat 6 g
Saturated Fat 1 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 1 g
Cholesterol 0 mg
Sodium 45 mg
Carbohydrates 12 g
Dietary Fiber 0 g
Total Sugars 6 g
Protein 1 g