A traditional Southwest Indian Feast Day cookie with a soft and buttery shortbread texture embedded with chunks of pine (piñon) nuts.
These cookies are a traditional cookie included in Native American Feast Days that occur all over the country throughout the year.
Native Feast days were introduced around the 1500s when the Spanish came to New Mexico and brought along their Roman Catholic faith.
To date, feast days commemorate Native American heritage and traditions as it relates to Catholic saints. Feast days are whole day celebrations that include a wide variety of activities, such as traditional Native dances, food, arts, crafts, and more cultural traditions.
Feast days are open to the public and all tribal members attend. It is a time to honor Native culture, thus your presence must be respectful and all attention is devoted to the traditions and dances that take place.
Food is a large part of Feast Day. A typical dinner served to guests at Indian pueblo homes include:
Bean Salad, Red Chile Stew, Green Chile Stew, Posole, Pueblo bread or Indian Fry Bread, Feast Day Cookies, Pueblo Bread Pudding, and Cherry Kool-aid and Coffee.
Food brings individuals together. These days allows individuals to celebrate their culture and spiritual ties with all the ingredients that were prepared for the meal.
These cookies are so buttery, soft, and slightly crunchy. They contain soft chunks of piñon nuts (pine nuts) and a dust of cinnamon sugar.
They contain simple ingredients and are relatively easy and simple to prepare.
Ingredients include: whole wheat and all-purpose flour, baking powder, salt, vegan butter, cane sugar, water, chopped piñon nuts, cinnamon and sugar.
*This recipe was heavily adapted from Southwest Indian Cookbook by Marcia Keegan*
These Vegan Piñon Cookies (Feast Day Cookies) are…
- Soft and buttery
- Sweet and nutty
- Simple and easy
- Oh so delicious!
A traditional Southwest Indian Feast Day cookie with a soft and buttery shortbread texture embedded with chunks of pine (piñon nuts).
- 2 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup vegan butter, softened
- ¾ cup cane sugar
- ⅓ cup water
- ½ cup chopped and deshelled piñon nuts (or pine nuts)
- Cane sugar
Preheat the oven to 350 degrees. Line a few baking sheets with parchment paper.
In a mixing bowl, whisk together the flours, baking powder, and salt. In a separate large mixing bowl, cream together the butter and sugar until fluffy. Add dry mixture a little at a time followed by the water. Mix until a soft dough forms. Form into a ball.
Divide dough into two portions. Place one portion in the middle of a lightly floured piece of parchment and place another piece of parchment on top. Roll out the dough to a 1/2" thickness. Cut into cookies with cookie cutters. Repeat with second portion of dough. Place cookies on baking sheet and sprinkle with cinnamon and sugar.
Bake cookies for 15 minutes or until golden.