Vegan

Vegan Bachelor Button Cookies

Vegan Bachelor Button Cookies

recipe characterize

Vegan Bachelor Buttons Cookies

  • Makes
    2 1/2 dozen
Creator Notes

That is a cookie my grandmother made every Christmas (no, now now not the vegan version I’ve re-created). I fabricate now now not appreciate any thought where the recipe originated–nevertheless a minute bit be taught unearthed that it was called the Bachelor Button since it was acknowledged to appreciate been made by “spinsters making an try to attract bachelors”. (My grandmother was widowed at a moderately younger age.) I’d now now not appreciate to speculate too a long way on her cause for making them yearly. . . nevertheless serene. I name this my vintage Christmas cookie since it is so worn and since it has such private that suggests to me. I figured out this tucked away in my mother’s recipe card box and when I saw my grandmother’s handwriting and title: Bachelor Buttons I was contented! Essentially among the finest phase of the cookie for me was continuously the maraschino cherry (my grandmother would preserve these on hand for her cocktails–nevertheless when they regarded on a cookie–I stuck around for additonal snacking when she baked her “Buttons”!). I add tumeric to the cookie to present it about a of the yellow coloration the egg yolk provided. The cookie has a semi-crunchy outer layer and a chewy internal layer. I recall this being more dense when she made it–nevertheless very staunch–my revised version holds up better I reflect–staying moist and definitely having less calories and chubby. —VeganThyme

Ingredients

  • 1/2 cup

    (1 stick) Earth Steadiness Vegan Butter


  • 1/4 cup

    (or 1/2 stick) Earth Steadiness Vegan Shortening


  • 1 cup

    gentle or shaded brown sugar


  • 1 1/2 teaspoons

    (eq. to 1 egg) Ener-G Egg Replacer mixed with 2 Tablespoons water


  • 1 teaspoon

    vanilla


  • 2 cups

    unbleached all-cause flour


  • 1 teaspoon

    baking soda


  • 3/4 teaspoon

    salt


  • pinch

    of tumeric


  • 1/2 cup

    chopped pecans


  • 1/2 cup

    shredded coconut


  • 1

    jar maraschino cherries drained

Instructions
  1. Preheat oven to 375. Line two cookie sheets with parchment paper. Mix your Egg Replacer and put of abode apart.
    Take about 1/3 cup of maraschino cherries and drain them, then, nick them in half of. Set up apart apart. In a mammoth mixing bowl, add the vegan butter and shortening and nick up finally nicely with a knife. Then, add brown sugar. This can rep messy, nevertheless staunch observe along. Hurry ahead and arrangement close a study to combine this together along with your hand blender. As it begins to portion up more–add the Egg Replacer–this is able to perchance well then assist it blend more smoothly. Now add the vanilla extract, mix nicely with blender. Subsequent, disclose all dry ingredients in a bowl and run together.
    Add dry ingredients to wet and mix in along with your hands or a wood spoon except mixture begins to form a dough. Subsequent, dash in coconut after which pecans. Space extra pecans on a plate. Roll a pair of teaspoonful of dough into 1″ balls after which roll a minute bit within the pecans. Now now not essentially to solely hide them, nevertheless handiest sufficient so that you may possibly well add a good contact. Space on cookie sheet and along with your pinky or finger, press a hole into the dough–nevertheless now now not the full components by the cookie. Take a half of (or total) maraschino cherry and disclose within the opening. Space the cookies out about 2 inches. Bake for about 10 minutes. Remove from oven and let frigid about 2 minutes more. Remove from cookie sheet and disclose on a cooling rack. Revel in!

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