Exploits of a Vegan Wannabe

Every year it happens, I get caught up in the Christmas cookie hype. They are on the cover of every magazine at every register starting long before Thanksgiving. Cookies as gifts, as decorations, as place settings…. I feel like I am longing for an experience that I believe everyone else is having but me. I think the cookies themselves may be secondary to the nostalgic holiday feeling that planning and baking them creates for me.  Honoring this longing for home-baked goodies, I finally bought one of the magazines so I could opt in and create my own cookie memories.   Prepare yourself oven, you are officially on notice, I’ll be baking soon.

One of my favorite cookies is a classic friend, shortbread.  But, I am still completely enamored with the sweet and savory fad so I am taking this traditional treat and giving it a modern twist by adding pecans and fresh rosemary.

Pecan and Rosemary Shortbread

By:  S. Duquet

(Classic shortbread recipe was courtesy of Ina Garten and Food Network)

I made it vegan and savory/sweet.

Ingredients

3/4 pound vegan butter, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

1 1/2 cups small diced pecans

2 Tsp finely chopped fresh Rosemary

Make It Happen

~Preheat the oven to 350 degrees F.

~With an electric mixer, mix the butter and sugar until they are just combined.

~Add the vanilla  extract.

~In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture.

~Add the pecans and Rosemary and mix on low speed until the dough starts to come together.

~Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

~Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like).

~Place the cookies on an ungreased baking sheet.

~Bake for 20 to 25 minutes, until the edges begin to brown.

~Allow to cool to room temperature and serve.

I think these are going to be amazing with a glass of champagne, for brunch or while you are enjoying a great book. As soon as I make them I will add some photos.

Another of my favorite flavors is coconut.  Whether it’s in appetizers, drinks, dinners or desserts, I can not stop looking for opportunities to put it into my food.  So, here we go.

Coconut Crisps

Original recipe by Martha Stewart with vegan change by S. Duquet

Ingredients

2/3 cup all purpose flour

1 3/4 cups confectioners sugar

1/2 tsp salt

2/3 cup unsweetened coconut milk

1 tsp pure vanilla extract

1 cup unsweetened shredded coconut

5 tbsp unsalted vegan butter, melted

Make it Happen

~Preheat oven to 350 degrees

~Whisk to combine flour, confectioner’s sugar and salt in a bowl.

~Pour in coconut milk and stir until well combined.

~Stir in vanilla and shredded coconut.

~Add butter and stir until combined.  Chill 30 minutes.

~Drop heaping teaspoon of batter onto baking sheet lined with a nonstick mat or parchment paper.  Gently spread the batter into circle about 3 1/2 inches in diameter.  Repeat with each cookie.

~Bake for about 8-10 minutes, rotating the cookie sheet about half way through cooking time.  Edges should be golden brown.   Cool in pan for about 5 minutes before transferring cookies to cooling racks.

If you have a tasty vegan cookie recipe please share the love.

Have a delicious day.

Cookie photo courtesy of Diabetia.com

Tags: coconut crisps, cooking with herbs, rosemary pecan shortbread, savory shortbread, trying vegan, vegan, vegan brunch, vegan challenge, vegan Christmas cookies, vegan coconut cookies, vegan cookies, vegan dessert, vegan experience, vegan shortbread, vegan wannabe, vegetarian recipe