my mom used to make these. i’m not sure why she stopped, because they’re pretty much everyone’s favorite (even those who don’t really eat dessert). they’re also called mexican wedding cookies and russian tea cakes, but that’s not how i’ve known them. they were always crescent-shaped, not round, and i always just assumed they were italian because the (un-veganized) recipe came from my aunt. who knows. anyway, they’re the best, and in the photos they’re pink because i made them for valentine’s day, barf.



2c vegan margarine
4t vanilla extract
1/2c sugar
2c chopped pecans
4c all purpose flour
powdered sugar for coating

preheat the over to 350°F. cream the margarine and sugar, then add the vanilla and pecans. slowly add the flour and mix until it’s all combined. the dough is pretty crumbly, so just mash it all together until there’s no dry bits stuck to the bowl. shape into 1.5 inch crescents and bake on an ungreased cookie sheet for 8-10 minutes. don’t let these brown– the cookies will be a little soft to the touch when they’re fresh out of the oven, so let them cool for a minute or two on the cookie sheet before moving them to a cooling rack. when they’re completely cooled, roll the cookies in powdered sugar.




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