Cookies are a huge part of the holiday season for most of us… Here’s a holiday cookie that is sure to please! I love the combination of cranberries and nuts, and pecans are the über holiday nut in my book. This cookie is so soft and delicious once they’ve cooled, and flaky while still warm – so you get the best of both worlds. I can’t remember, and didn’t make note of, where I adapted this recipe from..but it wasn’t vegan originally – so I know I got it from somewhere. This recipe makes about 15-20 cookies..so feel free to double the recipe for about 30-40 cookies!
Ingredients:
3/4 C Earth Balance vegan butter, softened
1/4 C turbinado sugar
1/8 C maple syrup or brown rice syrup (using the latter will have a less sweet taste, so opt for a small splash of bourbon if you want that maple appeal)
1/2 tsp vanilla extract
1.5 C white whole wheat flour (I like the organic King Arthur Flour since they never bleach their flours)
1/4 tsp salt
1/2 C dried cranberries
1/2 C pecan pieces, toasted
Directions:
1. Mix together vegan butter, sugar and syrup with a wooden spoon or in an electric mixer. Add the vanilla and stir to combine. Add flour 1/2 cup at a time, mixing well after each cup is added. Stir in the salt, cranberries and pecans.
2. Shape dough into two logs and chill until firm, 1 to 2 hours.
3. Preheat oven to 350° F. Line a baking sheet with parchment paper. Cut dough into 1/2-inch slices and arrange on baking sheet. Bake for 18 to 20 minutes, until lightly browned. Transfer cookies to a cooling rack. Serve warm or at room temperature.
*Optional additions: You can opt to sprinkle with a little finely ground granulated sugar before baking for an extra sparkley, sweetening effect. You could also play with nut and fruit combinations, such as cherries with almonds or walnuts.
Note: Cookies will keep several days in an airtight container.
Happy Baking!
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W.O.W
I bet these would work with Sucanat instead of turbinado. . . I wonder if I can use the homemade stuff instead of the EB? Only one way to find out. . . yay! More cookies!
I bet you’re right Ricki, they would be good with Sucanat instead of turbinado… You know, I am completely clueless (and somewhat intrigued) on the homemade vegan butter aspect! If you do that, I’d love to know how it turns out!!
These are real cuties!
I made these and gave them to the in-laws for Christmas! They liked them, but I made sure I waited till after they ate them to tell them they were vegan and healthy… :]
I used half the amount of margarine and substituted applesauce for the other half, just to make them a little healthier. They turned out delicious, but could have been just the slightest bit sweeter. Thanks for the awesome recipes!
I just got a slow cooker for Christmas, and really want to break it in. Any suggestions? Happy new year!
Glad they worked out for the family Elizabeth! Shortbreads aren’t typically as sweet as standard cookies, so if you want them sweeter next time, you could try adding in some nectar in addition to the sugar (you may have to compensate with a little more flour), or even increasing the sugar within the recipe. Turbinado is better for you than say granulated (which isn’t always vegan so BOLO), so increasing it to about 1/2 C isn’t really all that bad. You could also dust them in powdered sugar after baking to adjust the sweetness.
As far as slow cooker suggestions, sadly I don’t have one (a slow cooker)..but what I’ve heard around the blog-vine is that homemade apple butter in the slow cooker turns out amazing.. I hear the recipe from veganyumyum is good, but obviously I haven’t tried it. Other things you could do in the slow cooker would be stew – slow cook potatoes, carrots, broth, and any other veg that might be good in a slow cooked stew (onions, corn, etc) or a bean chili. Hmm…if I think of any more ideas I’ll let you know..
[...] recently made cranberry pecan shortbread cookies from The Innocent Primate Vegan Blog and was quite satisfied with the results. I gave them as a [...]