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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Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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