Sparkled Ginger Cookies and Mexican Wedding Cookies
These ginger cookies are from Vegan with a Vengeance and they're a favorite in our house. They're beautifully spiced (ginger, cinnamon, and clove) and bedecked with a sugar topping. They have a nice winter feel so they made it into the Christmas cookie bags I put together for everyone at work.
The second cookie in the cookie bag are the Mexican Wedding Cookies (or Snowballs) from The Joy of Vegan Baking. I'd never had these before but they seemed appropriately festive. They were mighty tasty I have to say. Messy, but tasty. I used a combination of pecans and hazelnuts for the chopped nuts. This recipe made so many cookies: 3 cookie sheets of balls, something like 75 cookies; it was supposed to make 36, so I guess I made them small, but I followed the directions with 1 teaspoon per ball. The size worked well, allowing many cookies per person and perfectly bite-size cookies (they're quite cute). It also took me probably close to half an hour to roll all those balls. These bake longer than any other cookie I've made before, about half an hour.
I can't even think about eating anything with sugar in it now. Hopefully everyone likes their treats! Happy Holidays!
I'm in my mid-twenties and currently living in San Francisco, CA. Since becoming vegan (over 3 years ago now) I have found that I love to cook; this is my food journal, what I make for myself and my loved ones (both family and friends). I welcome you!