Tuesday, August 5, 2008

Pecan Sandies

A few days ago I saw a recipe for Pecan Sandies, and ever since then I've wanted to make a vegan version. I don't know if I've ever even had traditional sandies, but I imagine them being buttery and dusty and full of flavor. Mmm. I even started thinking about them while trying to fall asleep last night.

Which left one option: make them today.

I wanted to try using semolina flour, since it's a little more coarse then all-purpose wheat flour, and I thought it might lend some sandiness to the sandies. I used whole wheat bread flour because it's what I had, but I'm putting whole wheat pastry flour in the directions. All-purpose would work, too. Finally, I wanted to cut the oil in half, so I supplemented the butter [Soy Garden margarine, actually] with an equal amount of soy yogurt. I'm curious to try subbing out it all, but I'll have to wait until I get some better soy yogurt (see my feelings on this here).

Pecan Sandies
Makes 2 dozen cookies


  • 1/2 c. unrefined sugar or sweetener of choice
  • 1/4 c. Soy Garden or other non-hydrogenated margarine
  • 1/4 c. plain soy yogurt
  • 1/2 tsp. vanilla extract
  • 2 Tbsp. soy milk
  • 1 egg substitute (I used Ener-G)
  • 1 c. semolina flour
  • 1 c. whole wheat pastry flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 - 1/2 c. coarsely chopped raw pecans, plus some whole for garnish
  • Optional: Flax seeds, raspberry jam.

Preheat oven to 350 degrees F.

Begin by creaming together the sugar, margarine and yogurt in a small bowl until smooth. Once lump free, add the vanilla, soymilk and egg substitute. Mix well and set aside.

In a large bowl, combine the flours, baking powder, salt and cinnamon. Add the sugar mixture to the large bowl and stir until evenly moistened. If it's too dry, add another tsp. or two of soymilk. Lastly, stir in the chopped pecans.

Roll the cookie dough into tablespoon sized balls, which should yield about 24 cookies give or take, and set them on a cookie sheet. You have a few options for decorating. Pictured above are sandies with a pecan pushed onto its top. Or, you can make a thumbprint:

For this, literally make a deep print with your thumb in the middle of the cookie, then fill with a drop of your favorite jam (raspberry pictured). Or, try flax:

To make these, just press the top into a dish of flax seeds.

Bake for 10-12 minutes and enjoy with a glass of cold soymilk!


EmLit said...

Yum! Delicious looking as usual!

Brit said...

These look soooo yummmmmy. I didn't have the ingredients to make these, but you did inspire me to pull out my vegan cookbook and I made some "Hint o cinammon chocolate chippers," which are delicious. They're basically all-purpose flour, ground oats, baking soda, salt, sugar, cinammon, vanilla, water and oil. And chocolate chips! As they cool they get nice and crispy...the way I love a cookie. yum!

zebeckras said...

Oh, those look sooooo good! I wish I kept vegan ingredients on hand, I'd love to make them. I have maybe half the stuff I'd need. (I know I could make non-vegan but then they'd just be Pecan Sandies and it's less fun and less impressively healthy.)

Rural Vegan said...

This post made me smile. Pecan Sandies were my grandfathers favorite things in the world and I'd be delighted to make vegan version!

Vegan_Noodle said...

Mmmm, it's been forever since I've had a pecan sandie!!!