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.
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