August 18, 2009

Maple Butter Crispies!

Posted in Make tagged , , at 6:43 pm by onetinyacorn

Living at high altitude, one of the modifications that I’ve been instructed to make is to reduce the amount of sugar in baked goods–it keeps the structure more rigid that way. What I’ve come to realize is that there’s way too much sugar in everything. I’m a lady who loves her sugar, so believe me when I tell you that reducing each cup of sugar by 1/4 cup has not had any negative impact on my treats. I devised this recipe for a delicious, light-tasting cookie one night:


2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
1 large egg, lightly beaten
2-4 tablespoons  milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract


Preheat oven to 350 degrees F. Lightly grease two cookie sheets.

  1. In a medium bowl, combine the first five ingredients (through the salt). Everyone says to sift dry ingredients. I almost never do this, and nothing horrible has ever happened. But if it makes you feel like more of a pro, knock yourself out.
  2. In a large bowl, cream the softened butter and sugar together. Toss in the rest of the wet ingredients, and mix.
  3. Add the dry ingredients to the wet in two batches, mixing after each addition.
  4. Cover dough with plastic or glass, and refrigerate for an hour or so.
  5. Roll out dough on a lightly floured surface, about 1/8-1/4 inch. Cut out with awesome cookie cutters, and transfer to cookie sheets. Leave an inch of space between cookies.

Bake until lightly browned at edges, approximately 10 minutes.

After allowing to cool, you could decorate with icing. I ate them plain, and loved them.

Om nom nom

Om nom nom


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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