Mexican wedding cookies {Egg & nut free}


This is our first Christmas holiday season knowing about Olivia's allergies. It is met with a little anxiety I must admit. With all of the baked goods, candies, and royal icings swirling around I worry. I do know that all the worry leads no where and I am just better to be prepared, so I have been trying new versions of much loved recipes so that from this year forward we can continue the traditions in a safe way for the entire family. Because no one likes to be left out, especially that she is now aware of her allergies and asks if things have egg or nut in them at only 23 months old.



I have learned that in addition to an egg replacer, sunflower seeds are a nut allergy moms bff. They can be substituted almost always for nuts to deliver a crunch and nut "like" flavor. We use them in our granola, muffins, pesto....everything.



Mexican wedding cookies have always been a favorite of mine sweet with an unexpected crunch. And are an easier fix because this type of cookie typically does not call for eggs due to their dense texture.


Mexican Wedding Cookies
makes about 4 dozen


1 Cup Unsalted butter, at room temperature
1 1/4 Cups Confectioners sugar
1 tespoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all-purpose flower
1 teaspoon ground cinnamon
1/4 teaspoon ground cardomum, optional
1 cup ground roasted sunflower seeds




In a large bowl using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add 1/2 cup of confectioners sugar and continue beating until light and fluffy. Add the vanilla and salt and beat on low speed until blended.




Sift the flower cardomum, and cinnamon together and add to butter mixture and mix on low speed or stir with a wooden spoon just until blended. Stir in sunflower seeds (for traditional wedding cookies use ground almonds) until just blended. Cover and refrigerate until chilled, about 10 minutes. Preheat oven to 350.



Shape into 1-inch balls. Place on a parchment or silicone lined baking sheets 1 inch apart.  Bake cookies until golden brown on the bottom, 10-12 minutes. Let the cookies cool on the pans on wire racks or your burner for 5 minuted before removing them one at a time and rolling them in the remaining powdered sugar. Let cook completely on wire racks.



Enjoy
xoxo
d

PS. did you check out our virtual progressive dinner party yet here?

2 comments:

Danielle (elleinadspir) said...

That gingerbread shirt is too cute!

Estelle said...

These sound so good! The food allergy thing must make things such a challenge but it sounds like you are finding great substitutes. I love sunflower seeds so it's good to know they can work as a replacement.

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