Sunday, December 12, 2010

Vanilla Pecan Sandies

5 tablespoons soy-free vegan buttery spread (Earth Balance)
5 tablespoons palm shortening
3 tablespoons pure vanilla extract
1/2 cup powdered sugar
1 cup unsalted dry roasted pecan pieces
1 cup GF oat flour, or millet flour
3/4 cup brown rice flour, or white rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum
1 teaspoon baking powder
1 cup raw or dry-roasted pecans, chopped or pieces
1/2 cup cane sugar, or light brown sugar, or Maple sugar, or Palm crystals
6 ounce juice glass to press cookie balls flat
small bowl of water
1-1/2 cup (10 ounces) soy-free vegan chocolate chips (Enjoy Life)
1 cup powdered sugar (to roll hot-baked cookies in prior to serving)
  1. Place baking racks in first and third position; preheat oven to 400 degrees F; line two baking sheets with parchment paper; set aside.
  2. In mixing bowl, using an electric mixer beat together buttery spread, palm shortening, and vanilla; beat at high speed until well creamed and fluffy in appearance.
  3. By the tablespoon, with the electric mixer set to medium speed, beat in powdered sugar; beat until light and fluffy.
  4. In an airtight container, combine GF oat flour, brown rice flour, potato starch, tapioca starch, xanthan gum, and baking powder; place on lid; shake vigorously.
  5. In four parts, beat dry mixture into wet until a dough ball forms; add 1 cup pecan pieces, beat just to combine.
  6. Using a 1-1/2" ice cream scoop, place 12 evenly-spaced balls on each prepared baking sheet (24 cookies total).
  7. Wet bottom of juice glass with water, dip glass bottom into cane sugar, gently but firmly press each cookie ball flat, being sure to dip glass in sugar between each cookie pressing.
  8. Place baking racks in preheated 400 degree F oven; bake 5 minutes; rotate baking sheets; bake 5 minutes; remove sheet from oven to wire cooling rack; cool cookies on sheet 5 minutes.
To coat cookies with melted chocolate: place saucepan 1/3-filled with water over medium heat; place pan or metal bowl (or just use a double boiler) over top of saucepan; add chocolate chips; heat and stir until chocolate is smooth and creamy; using an offset spatula, frost each cookie with melted chocolate; place on wire rack to cool completely (or place wire rack into parchment-lined rimmed baking sheet, once rack is filled with chocolate-covered cookies, place in refrigerator until chocolate is hard, about 1hour); store in airtight container.

To coat cookies in powdered sugar: remove cookies to clean shallow bowl filled with 1 cup powdered sugar; shake to coat cookies; place coated cookies on wire cooling rack; cool completely prior to storage.

Store in airtight container up to 7 days; freeze in resealable plastic bag up to 3 months.

Servings: 24 cookies (2" round)
Preheat: 400 degrees F
Prep Time: 10 minutes
Cooking Time: 10 minutes

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