Vegan Snowball Cookies

Yield: ~30 cookies

1/4 cup vegan buttery sticks, room temperature

½ cup coconut oil, room temperature

1/2 cup powdered sugar

2 teaspoons vanilla extract

1 cup all purpose flour

1 cup white whole wheat flour

1 cup almond meal (you can also use pecans, hazelnuts or other nuts, toasted and finely ground

1/2 cup powdered sugar, for rolling

Using electric mixer, beat buttery sticks and coconut oil in large bowl until fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then almond meal. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper.Working with half of chilled dough (leaving the other half to chill), roll scant tablespoons of dough into balls. Arrange balls on a baking sheet, spaced 1/2 inch apart.

Bake cookies until golden brown on bottom and pale golden on top, about 18 minutes. Cool cookies 10 minutes on baking sheet.

Gently toss slightly warm cookies in remaining powdered sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough.

Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining sugar.

Sift remaining sugar over cookies and serve.

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