Sunday I went to our Meetup’s First Annual Vegan Holiday Cookie Swap. I haven’t been to a cookie swap since going vegan because, if you’re the only vegan in the room, you walk in with the cookies you baked and you walk out with nothing, or a few of the cookies you baked yourself! Well, a vegan holiday cookie swap rocks!
I walked in with four dozen cookies that I baked and I walked out with three dozen assorted vegan holiday cookies. Score!
I’m not much of a baker but bake I did! I brought one of my favorite cookies from my childhood, which we referred to as “Wayne’s Cookies.” My great-grandmother kept these cookies – our Great Uncle Wayne’s favorites – in the freezer at all times. When we would visit (which was constantly, she lived around the block) we would ask “can we have Wayne’s cookies?” Now I know that in some parts they are referred to as Mexican Wedding Cookies, Pecan Sandies or Russian Tea Cakes but they will always be Uncle Wayne’s Cookies to me.
Uncle Wayne’s Cookies
- 1 cup vegan butter
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour, sifted
- 1/3 cup powder sugar, sifted and packed
- 1 cup chopped (very fine) pecans
- Extra sifted powdered sugar
Heat oven to 350F
Cream the butter (I used the plastic paddle with my Kitchenaid)
Add vanilla and continue mixing.
Slowly add flour, and then powdered sugar, and mix well.
Mix in the pecans.
Bake for 15 minutes (sea level; at 6,000 feet I had to bake them for 22 minutes)
While warm, roll each cookie in powdered sugar and then let cool in a baking rack.
These cookies are great right out of the oven; they also freeze extremely well.
YIELD: 2 dozen cookies