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Vegan Piñon Cookies (Feast Day Cookies)

Vegan Piñon Cookies (Feast Day Cookies)

A traditional Southwest Indian Feast Day cookie with a soft and buttery shortbread texture embedded with chunks of pine (piñon nuts).

Course Dessert
Keyword feast day cookies, pinon cookies, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 dozen cookies
Author Taavi Moore

Ingredients

  • 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
  • cup water
  • ½ cup chopped and deshelled piñon nuts (or pine nuts)
  • Cinnamon
  • Cane sugar

Instructions

  1. Preheat the oven to 350 degrees. Line a few baking sheets with parchment paper.

  2. 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.

  3. 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.

  4. Bake cookies for 15 minutes or until golden.