Monday, December 6, 2010
Christmas Cookie Extravaganza Post # 12...Pecan Pie Cookie Cups by Blessedmama
Happy Holidays Everyone
Christmas Cookie Post #12
Pecan Pie Cookie Cups
Thank you, Millie, for inviting me to be a part of your holiday cookie extravaganza!
I am Blessedmama from Blessed Vegan Family Life.
I am fortunate to be able to stay home with my children and home school them. They've always been vegan. I wanted to come up with a cookie that truly represented the holiday season, so my family and I brainstormed, and came up with Pecan Pie Cookie Cups! This is a completely original recipe and took some time to develop properly. I hope you all enjoy it.
Pecan Pie Cookie Cups
2 and 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup vegan margarine, softened
1 and 1/2 cups vegan sugar
1 Tbs. EnerG Egg Replacer
4 Tbs. water
1 tsp. vanilla extract
1/2 cups pecans, ground
2 and 1/2 cups water
2 and 1/2 Tbs. agar agar
1 and 1/4 cups brown sugar, packed
1/2 tsp. salt
2 tsp. vanilla
2 Tbs. molasses
For the crust:
Preheat the oven to 375 degrees. In a medium bowl, whisk together the flour, baking soda and salt. In a large bowl, cream together the margarine and sugar. Add the Egg Replacer, water and vanilla, and beat until well mixed. Add the flour mixture by halves and beat on medium or low speed until thoroughly blended. Add the ground pecans and stir until well mixed. Lightly grease a cupcake pan, bottom and sides, and lightly flour each bottom of every cup. Take the cookie dough by tablespoon and form a ball. Put each ball into a cup, and create a small well with a melon baller.
Make sure you do not create a hole all the way through. Bake for 10 minutes. When done, take the melon baller and go around each well gently to make sure they retain their shape. Cool on a rack for fifteen minutes. Take a butter knife and carefully run it around each edge of the cookies, and gently remove each cookie cup. Finish cooling completely.
For the filling:
Put all of the ingredients, except the pecans, in a medium pot on high heat. Bring to a boil. Lower heat to medium and cook for ten minutes, stirring occasionally, until agar in dissolved. Pour into a mixing bowl and let cool for 30 minutes. Stir every ten minutes while cooling. Set your mixer on low speed and slowly work your way up to medium speed. Beat for ten minutes, then return to medium low speed and beat for five more minutes. You may need to periodically scrape the side of the bowl to ensure that all the filling gets continually beaten. The end result should resemble loose pudding. Spoon the filling by tablespoon into each cookie cup.
Nestle a pecan half on top. Chill for several hours to finish setting. Can be served cold or at room temperature.
The filling will not harden but stay creamy, but will be firm enough to stay in the cup while being eaten. Makes about 30 Pecan Pie Cookie Cups. Feeds five hungry vegans for a couple of days.
Thank you so much Blessedmama for those delicious looking cookie cups...YUM!
Our next Post will be on Saturday...until then, keep baking!
From my Caribbean Vegan Kitchen to yours...SALUD!