I am lagging behind on all this holiday business. Yesterday I ordered my cards. Today I bought stamps. And then it all rapidly accelerated in a blur of preschool sing-alongs, Christmas cookies, present making, and How the Grinch Stole Christmas. Suddenly the Elvis Christmas CD never stops and neither does the Santa talk.
So the festive season has officially begun at my house, and I am ready for this Virtual Vegan Holiday Dinner hosted by Marly and Allyson. I signed my name in the pecan pie slot, but at this time of year I prefer a small hand-held treat, something that will work on a cookie tray or wrapped up as a little gift for the neighbors. I prefer a Chocolate Pecan Cookie Pie.
It's the delicious goop of the pecan pie and the gooey middle of the chocolate chip cookie smacked together with a shot of bourbon and then contained in a flaky little wrapper so that you can nibble on them daintily at this virtual soiree.
Happy Holidays indeed.
Chocolate Pecan Cookie Pies
makes: 24 cookies
takes: about 90 minutes
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/4 cup vegan butter, chilled, cut into 1/4 inch pieces
- 1/4 cup shortening, chilled, cut into 1/4 inch pieces
- 1/4 cup ice water
- 1 tablespoon flax meal
- 1/4 cup soy or almond milk
- 2 1/2 tablespoons vegan butter, melted
- 1/3 cup brown sugar
- 2 1/2 tablespoons flour
- 3/4 cup toasted pecan pieces
- 1/2 cup semisweet chocolate chips
- 1 tablespoon bourbon, or 1 teaspoon vanilla extract
- crust: In a large bowl, whisk together the flour, salt, and sugar. Quickly rub the butter and shortening into the flour with your fingertips (or pulse in a food processor). Drizzle in enough water to hold the dough together. Stir with a fork until just combined. Gather the dough into a ball, squash it into a disk, wrap it up, and chill it for an hour or up to three days
- filling: In a medium bowl, whisk together the flax meal and milk. Set aside to thicken for about 10 minutes. Whisk vigorously until it's good and goopy. Add the butter, sugar, and flour and whisk again until smooth. Stir in the pecans, chocolate chips, and bourbon or vanilla.
- Heat the oven to 375.
- Lightly flour your hands and rolling pin and roll the chilled crust to about 1/8 inch thick. Cut 2 1/2 inch circles with a biscuit cutter or round cookie cutter. Nestle the circles into a mini muffin pan, gently pressing the dough into the bottom and sides. Spoon filling into each waiting pastry cup.
- Bake for 18 - 20 minutes or until the crust is brown and the filling has gently puffed and set.
- Let cool for about 10 minutes before removing to a serving plate.
Oh, but there are more than cookie pies at this shindig, check out the rest of these vegan holiday victuals (links added as they become available) -
Vegan Holiday Casserole by Namely Marly
Cranberry and Orange Ginger Mango Chutney by Loves Veggies and Yoga
Vegan Sweet Potato Puree with Maple and Sour Cream by Vegan Good Things
Crescent Rolls by That’s So Vegan