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Rumnog Pecan Cookies

Rumnog Pecan Cookies 24.000

Julia Ewan

Holiday Cookies 2007 Dec 12, 2007

Rummy, nutty and chewy, these would be delicious even without the icing, which adds sweetness and a second punch of rum flavor. Rum extract, which contains a trace of the alcohol found in rum, or apple cider can be substituted for the rum.

STORE: In an airtight container for up to 1 week. The dough, wrapped well and placed in a heavy-duty resealable plastic food storage freezer bag, can be frozen for up to 2 months. Baked cookies should be frozen without the icing.


Servings: 24 cookies
Ingredients
  • For the cookies
  • 1/3 cup canola oil
  • 1/4 cup soy or rice milk
  • 1 cup plus 2 tablespoons sugar
  • 1 tablespoon molasses
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon freshly grated nutmeg, plus more for garnish (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups coarsely chopped pecans
  • For the icing
  • 2 tablespoons nonhydrogenated vegan margarine, at room temperature
  • 2 cups confectioners' sugar, plus more as needed
  • 2 tablespoons soy milk, soy creamer or rice milk
  • 2 tablespoons dark rum
  • 1/4 teaspoon vanilla extract
  • Colored sugar sprinkles, for garnish (optional)

Directions

Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.

For the cookies: Combine the oil, soy or rice milk, sugar, molasses, rum and vanilla extract in a large mixing bowl; beat at medium-high speed for 2 to 3 minutes or until slightly foamy. Stop the motor and use a fine-mesh strainer to sift in the flour, cornstarch, baking powder, baking soda, spices and salt. Mix well on low speed until a soft dough forms.

Place the chopped pecans on a flat plate or piece of wax paper on a work surface. Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time onto the nuts and then roll (the dough will firm up slightly as it sits). Place the balls 2 inches apart on the baking sheets; bake 1 sheet at a time for about 10 to-- minutes or until the cookies have puffed a bit and do not look raw. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3 minutes, until it is smooth and creamy. Stop the motor and add the confectioners' sugar; use a fork to combine. On low speed, add the soy milk, soy creamer or rice milk, the rum and the vanilla extract; increase the speed to medium or medium-high and beat until the consistency of buttercream frosting is achieved. Spread 1 teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored sprinkles, if desired. Allow the icing to become firm before storing the cookies.


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Recipe Source

Adapted from "Veganomicon: The Ultimate Vegan Cookbook," by Isa Chandra Moskowitz and Terry Hope Romero (Marlowe, 2007).

Tested by Jane Touzalin.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 217


% Daily Values*

Total Fat: 11g 17%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 102mg 4%

Total Carbohydrates: 29g 10%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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