Here we are again at the start of another week. What are your plans for this week? The sun is shining here but the temp is still barely in the double digits so my plans include staying in the house, reading books and writing.
Oh, and checking out that new Scarpetta series. Have you heard of it? Seen it yet? I used to gobble up those books and I love Simon Baker so I can’t wait to see it.
Cookies & Bookies
My life, unlike the rest of the world, has been pretty tame lately. It’s mostly consisted of writing and reading books, baking, working out and watching stuff on TV. Boring? Absolutely. Peaceful? Without a doubt.
Cooking is always a creative outlet for me but it’s also a way to clear my mind and allow plans to come to me without forcing it, so maybe I’ve been doing a little too much baking in hopes that it’ll unlock some genius marketing plan for my books! Hasn’t happened yet but I’ve come up with more strategies and ideas so I’m considering that a win.
Now…cookies.
This is my second time making this recipe and the first time they were delicious but kinda ugly. This time they were delicious and a little less ugly.
Tip: Roll one batch and then reset by washing your hands. I run pretty warm and after rolling 12 cookies my hands were so warm the dough was getting too soft and sticky.
Easy Peasy
The ingredient list in this vegan cookie recipe is pretty short: vegan butter, confectioner’s sugar, pecans, flour, cornstarch and vanilla or rum extract. That’s it so when you’re looking for a vegan dessert recipe to impress a crowd, this is super easy.
And if you don’t like pecans, I’m sure other nuts would work wonderfully but I love pecans. They are so buttery and go great with this butter-rich cookie recipe.
Kitchen Tools:
*Large mixing bowl
*Hand mixer or stand mixer
*Baking sheets
*Kitchen scale
Ingredients:
*Flour (I used 000 but use what you have)
*Vegan butter
*Confectioner’s sugar
*Pecans, chopped
*Cornstarch
*Salt
*Vanilla extract
Instructions:
*Preheat oven to 375°F (190°C)
*Combine flour, chopped nuts, salt and cornstarch in a mixing bowl.
*In another bowl, cream together vegan butter and sugar until smooth and fluffy.
*Mix in vanilla extract.
*Add dry ingredients to wet ingredients and mix with a wooden spoon or silicone spatula until you have a thick cookie dough.
*Take a small piece of dough and roll into a perfect ball, place on baking sheet.
*Bake 8 to 10 minutes until cookies are a pale golden color and let them cool about 5 to 7 minutes.
*In a small mixing bowl, add more confectioner’s sugar and roll each cookie around in it until completely coated. Return to baking sheet until completely cool.
Bonus: You can roll them through the sugar twice for an extra thick coating but it’s not necessary.
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The Spicy Spatula 
Whatcha think?