I've been comparing recipes for Mexican wedding cakes (aka Russian tea cakes, almond crescents, etc.). Some use granulated sugar while others use confectioners' sugar. How does the type of sugar affect the texture of the cookie?

Also, I've tasted Mexican wedding cakes that had a strong floury taste to them. I prefer a nuttier overtone. Can I replace some of the flour with more nut flour or will that affect the texture too much?