Oct 18 2011

Nutty Wedding Cookies

Happy Tuesday…today I am going to share a yummy vegan cookie recipe I came across this past summer.  I found it while getting recipes and food ideas  for our family reunion we had this summer.  We have a couple of family members who do not eat animal products and I wanted to make cookies to take which everyone would be able to enjoy!   This was one of the favorites of the cookies I took!   I actually made these 3 versions of these- I did one batch with pecans, one batch coconut and one batch almond.  The almond batch seemed to be the most popular with the crowd :)

This recipe is out of the cookbook Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone’s Favorite Treats.  So far this has been a great cookbook full of helpful tips about all the different ingredients used in vegan baking and with lots of recipes to try.  If you are interested in the book you can find it at Amazon.

Nutty Wedding Cookies


  • 1 and 1/2 to 2 cups powdered sugar (for coating the cookies)
  • 1/2 cup nonhydrogenated margarine
  • 1/2 cup nonhydrogenated vegetable shortening
  • 2/3 cup powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • 1 Tablespoon non dairy milk
  • 1 and 3/4 cup flour
  • 1 cup finely ground pecans (about 4 oz pecan halves: pulse with a food processor until finely ground)- have also made these substituting the pecans with shredded coconut or Almonds and adding a 1/2 tsp of the coordinating extract


  1. 1. Preheat oven to 325 degrees and line two baking sheets with parchment paper.
  2. 2. Sift the powdered sugar for coating the cookies onto a pie plate.
  3. 3. In a large bowl, with a hand mixer beat together the margarine and shortening until light and creamy. Beat in the powdered sugar until smooth. Add the vanilla, salt, non dairy milk and 1 cup of the flour and beat until ingredients are moistened. Add the remaining flour and pecans. Beat on high speed for 3-5 minutes to form a soft and fluffy dough. If the dough appears crumbly at first do not worry just keep beating the dough until it becomes moist and sticks together when pressed into balls.
  4. 4. For each cookie, scoop a heaping tablespoon of dough and roll it into a ball and place on the lined cookie sheet. Place the balls of dough about an inch apart. Bake for 14-18 minutes, until the edges just begin to brown. Remove the cookies from the oven and let them cool for 8 minutes on the cookie sheet. While the cookies are still warm carefully roll them in the powdered sugar until they are coated. Very gently tap off the excess sugar and place on a wire rack to cool the rest of the way .You will want to store your cookies in a tightly covered container and they are best enjoyed on the day they were baked, preferably within a few hours.
  5. Although, I can say they are still very delicious a few days later as well :)
Google Recipe View Microformatting by ZipList Recipe Plugin