Christmas baking 2010 continues!
This morning, I recreated a vegan version of Keebler Sandies- you know, those pecan shortbread cookies?
They’re a favorite of my mom’s, and while back in the day I typically bypassed them in favor of Fudge Shoppes or Rainbow Deluxe, my tastes have matured a bit and I have to say that these are pretty darn good!
Vegan Sandies (Butter Pecan Cookies) adapted from Martha Stewart
makes approximately 12 cookies
- 1/2 c Earth Balance
- 1/3 c white sugar
- 1 c + 2 tbs spelt flour
- 1 tsp vanilla extract
- 1/8 tsp salt
- 3/4 c pecans
- more white sugar for garnish
Preheat oven to 350*F. Chop pecans finely and toast in the oven for about five minutes. Remove and allow to cool completely.
In a large mixing bowl, beat together Earth Balance and sugar.
Add flour, vanilla and salt and beat until a dough forms.
Fold in chopped pecans.
Roll into approximately 1″ balls, and roll in granulated sugar to coat.
Place on a baking sheet lined with parchment paper, and press lightly with the bottom of a glass to flatten a bit.
Bake for 15 minutes, or until edges begin to turn golden brown.
And place on wire racks to cool.
The edges get crispy, while the insides stay dense and chewy.