PECAN PRUNE CARROT COOKIES
I made two forms of cookie: one rustic, drop by teaspoon on the baking sheet, and the other more refined, rolled in palm then placed on the sheet. They both taste the same. If you want a bakery-style look, then roll them, if a homemade look, drop them. I varied baking times by 1 minute and achieved a crisper outer skin on the rustic style cookie, but once in the jar with a lid, all cookies soften. It’s a great cookie no matter how you form it!
These won’t last long!
Makes 10-1/4 dozen small cookies about 1-1/2 inch diameter
Preheat oven to 375 degrees
1 c. pecan halves
2 t. liquid smoke
1 t. salt
2 T. light brown sugar
1 stick vegan margarine (1/4 c.), cold, shredded over large holes hand held grater into large mixing bowl – I used EARTH BALANCE brand
2 c. light brown sugar
1 t. salt
1 T. vanilla (imitation)
zest of 1 lg. or 2 sm. oranges plus juice squeeze, drained (about 1/4 c.)
2 T. Balsamic vinegar
1 c. dried prunes, finely chopped on a board (it doesn’t take long); if you use a processor some large pieces will remain while the rest turns to paste
1/2 c. grated carrot
2-1/2 c. all purpose unbleached flour
1 t. baking soda
1/4 t. cream of tartar
1- In sm. processor combine pecans, liquid smoke, salt and 2 T. brown sugar. Process till evenly mealy, but not yet paste. Set aside.
2- Place shredded margarine stick in large mixing bowl.
3- Add 2 c. brown sugar and salt. Using large salad fork or other utensil, mash sugar into margarine till equally mealy throughout.
4- Add vanilla, zest and juice of orange and Balsamic vinegar. Stir and mash with spoon till smooth.
5- Add prunes and grated carrot. Stir well to evenly disperse.
6- Add the ground pecan to the mix and stir well.
7- Place flour, baking soda and cream of tartar in separate bowl and whisk thoroughly to evenly disperse ingredients.
8- Now stir the flour mix into the butter/sugar batter, using clean hands if necessary.
9- Let the batter/dough set for about 30 minutes.
10- Drop by teaspoonful onto greased baking sheets or parchment paper lined baking sheets about 2 inches apart. Or pinch off the same amount of dough and roll it into a marble-size ball. Or do both as I did.
11- Bake in preheated 375 degree oven on one rung up from bottom rack for about 9 minutes for drop cookies, 8 minutes for marble-size rolled cookies.
Notes: The cookies will stiffen up as they cool, so the 9 minute cookies will be crunchy on the outside, chewy on the inside.
The 8 minute rolled cookies will be less crunchy on the outside, and a bit softer, but still chewy on the inside. I liked them both.
If you want to enjoy the crunch, then do it before you put them in a lidded jar, where of course they’ll soften.
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