This cookie is a fun combination of two of my faves: Snickerdoodles and Pecan Sandies. And, there are some more spices laced in to make them super festive. These are so simple to prepare, and take almost no time to bake and cool. They would be a perfect addition to any holiday cookie line-up. Double the batch and you will have plenty to go around…
- 1 cup Earth Balance margarine, melted
- 1/2 cup granulated sugar
- 1/2 cup confectioner’s sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 1/2 teaspoon vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 1/2 tsp EnerG egg replacer frothed with 2 tbsp warm water
- 2 cups all-purpose flour
- 1 cup chopped pecans
- 2 cups unbroken pecan halves: for tops of cookies
- 2/3 cup sugar mixed with 1/2 tsp cloves and 1/2 tsp cinnamon: for rolling
Preheat your oven to 375 degrees.
Mix melted margarine, sugars, vanilla, baking soda and cream of tartar together in mixing bowl. Add prepared egg replacer and stir. Mix in cloves, cinnamon, and nutmeg. Toss in chopped pecans. Gradually add flour and stir just until it has been completely mixed in.
Take dough and make walnut size balls with your hand. Roll the balls into the sugar/spice mixture and place about 1 1/2 inches apart on un-greased cookie sheet. Gently press one pecan half on top of each cookie. If you press too hard, the dough will crack apart… gently press down. They only need to be flattened just ever so slightly.
Bake cookies in preheated oven for about 11-13 minutes, or until golden on bottoms. Let cool on wire rack for about 10 minutes. Yum!