A pecan teacake/wedding type-cookie. This is vegan-friendly with no butter or eggs, although this is a vintage recipe not specifically designed to be vegan; it’s from back in the day when butter was expensive or scarce.
Ingredients
1 cup margarine*
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans
powdered sugar
Directions
- Pre-heat oven to 325F. Cream margarine and sugar until light and fluffy. Blend in vanilla. Add flour; mix well. Stir in pecans. Shape rounded teaspoon of dough into balls and place on an ungreased cookie sheet. Bake for 20 minutes. Cool slightly; roll in powdered sugar.
Notes
- * Use the solid margarine that comes in a stick, not the kind that comes in a tub! Of course you can also use butter, but the original vintage recipe called for margarine and the texture is different. Here’s a great article on the difference between butter and margarine. Another blogger has compared chocolate chip cookies with butter vs. margarine and explains the difference in texture. You decide!