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.

When I was a kid, my favorite holiday treats were always those made with candy. Reese’s cup cookies, sugar cookies studded with holiday M&Ms…and peanut butter blossoms: a small, fluffy peanut butter-flavored pillows dusted with sugar and topped with a single Hershey’s kiss.

This morning, I set out to veganize them.

My biggest complaint? The fact that Hershey’s doesn’t make a vegan kiss. Not really a huge problem when you have Ghirardelli chocolate chips on hand, but really, why has this market been left untapped? J

These taste exactly like the original version, but are made without animal products or Crisco. A winner in my book!

Vegan Peanut Butter Blossoms (adapted from Hersheys)
- 1/2 cup Earth Balance
- 3/4 cup natural creamy peanut butter
- 2/3 cup white sugar
- 1/2 tablespoon molasses
- 1 tablespoon ground flaxmeal + 3 tablespoons water (flax egg)
- 2 tablespoons almond milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt (omit if using salted peanut butter)
- additional sugar for garnish
- vegan chocolate chips (or Hershey’s kisses, or other bite-sized chocolate candy)

Preheat oven to 375*F. Prepare flax egg by mixing flaxmeal and water, then put aside to set. In a large bowl, cream Earth Balance with a hand mixer until all clumps are gone. Add white sugar and molasses, and beat until evenly distributed. Pour in almond milk, flax egg and vanilla extract and continue to beat until combined. In a separate bowl, mix flour, baking soda and sea salt. Gradually beat in flour mixture. Line a baking sheet with parchment paper. Form dough into 1″ balls and roll in white sugar to coat. Bake for approximately 9 minutes, or until cookies appear very slightly cracked. Working quickly, top each cookie with chocolate, pressing lightly to ensure that chocolate is secure (the surface of the cookies will crack). Transfer to wire racks to cool.