Mexican Wedding Cookies

cookies pictured with cupcakes
(no picture of the cookies alone!)
Originally uploaded by coffywoman.

Adapted from VegNews (December 2007). The original recipe called for pecans, but since Dylan still hasn't had pecans (a high-allergen, tree nut), we used almonds instead.

It was completely delicious and got good reviews from the fam.

Ingredients

• 2 sticks non-dairy, non-hydrogenated butter (we use Earth Balance buttery sticks)
• 1/4 c. granulated sugar
• 2 tsps. vanilla
• 2 c. unbleached, all-purpose flour, sifted
• 2 c. raw almonds finely chopped
• 2 c. powdered sugar, sifted

Preheat oven to 300F.

Line two cookie sheets with parchment paper or use a non-stick baking sheet.

With a mixer, cream the non-dairy butter, sugar and vanilla until light and fluffy (about 2 minutes).

Add the flour, mixing until thoroughly combined.

Add the nuts, mixing well.

Measure out generously rounded teaspoonfuls of dough and roll into balls.

Place 1 inch apart on the baking sheet.

Bake until cookies start to turn golden, about 30 minutes.

Test cookie doneness by cutting one cookie in half and making sure that center is not doughy.

Roll cookies in the powdered sugar while they are still hot.

Cool before serving.

Chocolate Almond Brittle

Adapted from VegNews (December 2007). This has a brittle taste but a much softer texture (which I happen to like as it makes me feel like I won't chip any teeth in the process of eating....) and is pretty quick and easy to prepare.

I'm eager to try some different nuts (cashews or pistachios) some time in the future, too.

Ingredients

• 1/2 c. non-dairy, non-hydrogenated butter at room temperature
• 1/2 c. semi-sweet chocolate chips
• 4 oz. of graham crackers (about 6 rectangles), broken up into small bits (but not crumbs)
• 1 1/4 c. almonds, toasted and chopped

Lightly grease a 9-inch pan (square, round, no matter).

In a medium saucepan, melt butter and chocolate over medium heat.

Once chocolate is melted, remove from heat and stir in the graham cracker bits and the chopped almonds.

Spread the mixture into the pan and refrigerate for at least a couple of hours.

Roasted Red Pepper Cashew Dip

Adapted from VegNews (January-February 2008). This dip is another great VegNews find. It's super easy and super quick. We brought some to Candice's house on Christmas Eve and some to Cindy's house for Christmas.

Ingredients

• 2 large pieces of jarred, roasted red pepper
• 1 c. raw cashews (unsalted, unroasted, etc.)
• Water as needed
• Salt and pepper to taste

Put everything in a food processor and blend it up until smooth (about 4 minutes).

Add water 1 tbsp. at a time to get the desired consistency and add salt and pepper to your satisfaction.

Serve and delight your family and friends.

Baked Mac 'n' Cashew Cheese

Adapted from VegNews (January-February 2008). We spent so much time in the kitchen this past holiday, we decided to make something quick and comforting, so VegNews' Mac 'n' (cashew-based) Cheese recipe totally caught my eye! We got very positive responses at Candice's Christmas Eve gathering (including kudos -- in the form of actual consumption -- from Mac 'n' cheese connoisseur Tyler). Definitely a keeper.

Our modifications were minor: more garlic and less cooking water used.

Ingredients

• 2 tsps. sea salt
• 8 ounces macaroni (we used fusili)
• 4 slices of bread (we used sliced francese), torn in to large pieces
• 1/3 c. + 2 tbsp. Earth Balance buttery spread
• 2 tbsp. shallots, peeled and chopped
• 1 c. red or yellow potatoes, peeled and chopped
• 1/4 c. carrots
• 1/3 c. onion
• 1/4 c. cashews
• 3/4 tsp. garlic
• 1/4 tsp. Dijon mustard
• 1 tbsp. freshly squeezed lemon juice
• 1/4 tsp. black pepper
• 1/8 tsp. cayenne
• 1/4 tsp. paprika

Cook macaroni until al dente.

Using a food processor, make breadcrumbs by pulverizing sliced bread to a medium-fine texture with 2 tbsp. margarine. Set aside.

Preheat oven to 350F.

In a medium saucepan, add shallots, potatoes, carrots, onion and 1 c. of water. Bring to a boil, then cover the pan and simmer for 15 minutes or until vegetables are very soft.

Process cashews, salt, garlic, 1/3. c. margarine, mustard, lemon juice, black pepper, and cayenne in a blender.

Add softened vegetables and cooking water, as needed, to the blender and blend until perfectly smooth.

In a large bowl, completely coat the pasta with the blended cheese sauce.

Spread the pasta into a 9x12 casserole dish.

Sprinkle with breadcrumbs and dust with paprika.

Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

Serves 6.