Friday, December 13, 2013

Easy Pecan Cookies {#Vegan} & winter weather..

Yes,  this has been one crazy week here in Portland.  We had snow on Monday, well let me clarify that it was just a bit of a dusting of snow but enough to bring excitement to the kids.  If you do not live in Portland, you may not know that the slightest dusting of snow often will cause school to be cancelled but not this week.  On Tuesday morning it is icy and we get a 6 am call to let us know that school starts on time but on Wednesday it was foggy, icy and you know what?!  Yup school was cancelled.  Let me just say that my girls were not disappointed :)

Finally time to make some cookies aka Weihnachtspl├Ątzchen in our house; yes, I am finally getting in the spirit...

These cookies are easy, delicious, and the dough is easily prepared ahead of time.

Easy Pecan Cookies
  • 1-1/2 sticks Earth Balance at room temperature {or other vegan "butter"}
  • 1/3 C sugar
  • 1/2 tsp Vanilla
  • 1 pinch of salt
  • 1 Tbl Almond Milk {or other milk of your choice}
  • 3/4 C Pecan, ground to a meal 
  • 2 C flour
  • 1/4 C Pecan pieces
  1. Cream margarine until it is soft then add,
  2. Sugar, Vanilla, Salt, and Almond Milk.  Process {I use a kitchen stand mixer} until it all comes together then add,
  3. Pecan meal and work it into the dough,
  4. Add flour and knead until the dough comes together.
  5. Cut the dough into two pieces and roll each piece into a long roll.  Wrap each roll in plastic wrap and set into fridge to rest for at least 30 minutes.
  6. When ready for baking preheat oven to 375 F
  7. Prepare a cookie sheet with parchment paper. Slice about 1/4" cookies with a knife from the dough roll and place on cookie sheet.  Top each cookie with 1-2 Pecan pieces and push them down gently into the dough.
  8. Bake for about 10 - 12 minutes but be sure to check on them after 8 minutes.
Enjoy - the girls sure did  :)




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