1/2 cup butter
1/3 cup brown sugar
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup chopped almonds
1 cup chopped pecans
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
1 cup coconut milk
1 pinch salt
1 teaspoon lemon zest
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, vinegar, vanilla and flour until smooth. Beat in the almonds, pecans and baking soda. Combine the coconut milk, salt and lemon zest; stir into the creamed mixture. Drop by rounded spoonfuls onto cookie sheets.
Bake for 7 to 8 minutes in the preheated oven, or until firm but not brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.