Tuesday, December 22, 2009

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!


  1. Yay, cookies!
    I made the Sparkled Ginger Cookies to give away as Christmas gifts, but replaced the clove with the nutmeg since I ran out of the former. The result was even better! :-)

    The snowball cookies look so beautiful; perhaps I'll make those next. They're actually also known as Russian Tea Cakes.

  2. Ms. T: Thanks for the nutmeg suggestion. I'll have to try adding some; a lot of people seem to not like nutmeg, but not me, I love it!

    As for the Mexican Wedding Cookies/Snowballs/Russian Tea Cakes, they also have like 3 or 4 other names--these little guys get around. Now I know why (they're ridiculously tasty).

    Thanks for reading and commenting! Happy Holidays to you and yours!