If you like soft, rich cookies such as the classic Mexican wedding cakes, you’ll love these cookies.  This is a vegan recipe.  

Preheat oven to 350 degrees f. and cover a cookie sheet with parchment paper.

1 cup regular flour
1 cup almond flour
½ teaspoon baking powder
½ teaspoon salt
1 1/3 cups walnuts
½ cup vegan butter (Miyokos, which is cashew based)
½ cup walnut oil
2 teaspoons vanilla extract
2/3 cup powdered sugar.
Mix together in a bowl:
Both flours, baking powder and salt

Chop walnuts in a food processor – chop with quick bursts so you get some larger pieces and other smaller. If you’re not using a food processor, chop half of the walnuts very fine and the other half courselly.

Put chopped walnuts into the bowl with the flour mix and stir together

In the food processor or mixer bowl put:
vegan butter, walnut oil, vanilla extract

Blend well then add the powdered sugar. Process or beat until fluffy and blended.

Mix the sugar/oil mix into the bowl with the nuts and flours.

You can either make this dough into rolls, and refrigerate to slice later, or hand form small cookies that are just over an inch across and half inch thick. If you’re rolling it into logs for slicing, dust the waxed paper or work area with almond flour in order to keep dough from sticking.

These cookies are very tender and not too sweet.

Once the dough is mixed you can either drop it by teaspoon-fulls onto a parchment covered cookie sheet or roll the dough into a log and chill before slicing.

To prevent the dough from sticking when you roll into logs, have some almond flour on the waxed paper. Roll to just under an inch thick and then chill for at least an hour before slicing. Logs can also be frozen for later.