As always, 100% organic, vegan, whole foods.
- 8 oz of coconut oil
- 1/2 cup powdered sugar
- 1 Tbl vanilla
- 1 cup pecans
- 2 cup flour
- 1/2 tsp salt
Beat together the oil and sugar until well combined. Add the pecans, flour, salt, and vanilla and mix until fluffy and well mixed.
Scoop out the dough and flatten them to about 1/2 inch thick. Place in the fridge for about 10 minutes then bake for 10 minutes at 350 degrees. Rotate them and then bake another 10 minutes.
This recipe is for the Mexican Wedding Cookies at Gracias Madre. Visit them at
2211 Mission Street
San Francisco, CA
learn more at www.gracias-madre.com