This is a holiday favorite of mine! I would eat these every Christmas Eve from, ironically, my aunt Sandy! I’ve never given them a go, but I thought, since this was my first Christmas being vegan, I should bring something to the party!
This recipe I found on the Whole Foods Market website in the recipe section. I did a few modifications.
Vegan Pecan Crumblies
1 cup Earth Balance butter
3/4 cup powdered sugar
2 tsp. vanilla
1 cup whole wheat pastry flour
1 cup all purpose flour
1 cup pecans, finely processed
3/4 tsp. salt
Cream the Earth Balance butter and the powdered sugar until light and fluffed, then add the vanilla; meanwhile, process the pecans in a food prrocessor until finely processed, yielding 1 cup.
In a separate bowl, combine the pecans, flours and salt.
Stir the pecan mixture into the creamed butter and sugar until incorporated. Dump out onto a sheet of plastic wrap and wrap tightly. Refrigerate overnight.
And two!! I just had to double this recipe!
Take out of the refrigerator and dump out onto a clean surface. Use a teaspoon, or any scoop, to portion out the cookies. Roll them each in powdered sugar and place on a baking sheet an inch apart.
Bake in a preheated 375 F oven for 9-10 minutes; let them cool for 4-5 minutes then dredge a second time in powdered sugar. Set onto a drying rack and cool completely.
I hope everyone had a great holiday, got spoiled by Santa, and enjoyed many cookies. I’m stuffed and it’s time for bed. See you next year Santa – these cookies are for you!