December 18, 2008

Rumnog Pecan Cookies

Posted in Make tagged , , at 4:45 pm by onetinyacorn

These are incredible! Everyone commented on them–due to the strong presence of the nutmeg, they really are reminiscent of eggnog. The pecans and rum impart a wonderful flavor as well. Mine did not end up puffy, as the recipe states–instead, they had a wonderful chewy center, with crispy edges. I also left them unfrosted, since I didn’t think that they could be improved upon.

Rumnog Pecan Cookies

from “Veganomicon: The Ultimate Vegan Cookbook,” by Isa Chandra Moskowitz and Terry Hope Romero (Marlowe, 2007).

Makes approximately 24 cookies


For the cookies

  • 1/3 cup canola oil
  • 1/4 cup soy or rice milk
  • 1 cup plus 2 tablespoons sugar
  • 1 tablespoon molasses
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg, plus more for garnish (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped pecans

For the icing

  • 2 tablespoons nonhydrogenated vegan margarine, at room temperature
  • 2 cups confectioners’ sugar, plus more as needed
  • 2 tablespoons soy milk, soy creamer or rice milk
  • 2 tablespoons dark rum
  • 1/4 teaspoon vanilla extract
  • Colored sugar sprinkles, for garnish (optional)


Position an oven rack in the middle of the oven; preheat to 350 degrees. Grease 2 baking sheets.

For the cookies: Combine the oil, soy or rice milk, sugar, molasses, rum and vanilla extract in a large mixing bowl. Sift in the flour, cornstarch, baking powder, baking soda, spices and salt. Mix until a soft dough forms.

Place the chopped pecans on a flat plate or piece of wax paper on a work surface. Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time onto the nuts and then roll (the dough will firm up slightly as it sits). Place the balls 2 inches apart on the baking sheets; bake 1 sheet at a time for about 10 to 14 minutes or until the cookies have puffed a bit and do not look raw. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3 minutes, until it is smooth and creamy. Stop the motor and add the confectioners’ sugar; use a fork to combine. On low speed, add the soy milk, soy creamer or rice milk, the rum and the vanilla extract; increase the speed to medium or medium-high and beat until the consistency of buttercream frosting is achieved. Spread 1 teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored sprinkles, if desired. Allow the icing to become firm before storing the cookies.


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