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