Vegan Pecan Sandies
Vegan Pecan Sandies
Prep Time 15 minutes
Cook Time 20 minutes
Chilling 30 minutes
Total Time 35 minutes
Servings 18 cookies
Ingredients
- 3/4 c Pecan Halves skillet-toasted
- 6 tbsp Powdered Sugar plus more for dusting the cookies
- 1/3 c Brown Sugar
- 3/4 c Flour plus a bit more for rolling
- 1/8 tsp Salt
- 6 tbsp Vegan Margarine
- 1-1/2 tsp Ground Flax PLUS 1-1/2 tbsp WATER allow to sit for 15 minutes
- 1/2 tsp Vanilla
- Pecan Halves for topping
Instructions
- Toast the pecans in a dry skillet for just a few minutes, keeping them moving and DON'T WALK AWAY or they will burn.
- Allow the toasted pecans to cool completely and then add them to a food processor. Pulse until they become finely ground.
- Add the sugar, flour and salt and pulse again until combined.
- Add the butter, flax "egg" and vanilla. Pulse until the dough looks like a crumbly, wet sand texture. Wrap in plastic and chill for at least 30 minutes.
- Preheat oven to 325 degrees.
- Lightly flour your work surface and roll the dough to about 1/4" thickness.
- Cut the dough with a 2" round cookie cutter and place them on a lined baking sheet about an inch apart.
- Place a pecan halve on the top of each cookie, pressing lightly. Finally, dust with powdered sugar before baking.
- Bake for about 20 minutes, but give them a quick check at about 16-18 minutes. Every oven bakes differently.
- Allow the cookies to cool completely on a wire rack and store in an airtight container.