The Pantry Pocket

flowerbeast:

pasta della california from veganomicon.

rumnog pecan cookies from Veganomicon.

cookies:

1/3 cup canola oil

1/4 cup soy/rice milk

1 cup + 2 tablespoons granulated sugar

1 tablespoon molasses

2 tablespoons dark rum

1 1/2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1/4 cup cornstarch

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon grated nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cup chopped pecans

frosting:

2 tablespoons vegan margarine, softened

2 tablespoons soy milk, soy creamer or rice milk

2 tablespoons dark rum

1/4 teaspoon vanilla extract

2 cups confectioners’ sugar

preheat oven to 350 degrees F and lightly grease a baking sheet.

In a large bowl combine the oil, soy milk, sugar, molasses, rum and vanilla, and beat until slightly foamy. Sift in the flour, cornstarch, baking power, baking soda, nutmeg, cinnamon and salt, and mix until a soft dough forms.

Roll the dough into walnut sized balls (about 1 tablespoon), roll in chopped pecans and place 2 inches apart on baking sheets. bake for 10-12 minutes or until the cookies have puffed. Remove from oven and cool.

for the frosting:

beat the margarine until light and creamy. add the confectioners’ sugar and stir with a fork until crumbs form, then beat in the soy milk, rum, and vanilla. The frosting should have the same consistency as buttercream frosting. If it’s too thin, beat in more sugar 1 tablespoon at a time. Spread 1 teaspoon of frosting on at a time. Let sit until frosting hardens.