Back in the day, my friend used to host a cookie exchange party every year. Everyone would bring about 40-50 cookies and the recipe printed out on an index card. Each person would get to take 2 of each type of cookie as well as the recipe for each cookie. It was an awesome party and it’s something I miss doing each year. I am ecstatic to tell you all, however, that through December 24th, I will be hosting a virtual, vegan version of this cookie swap party, with tons of guest posts from some of my favorite bloggers. Keep checking back to see who brings what type of cookie!
Chris and I have something we do almost once a week: We “oooh” and “ahhh” over the photography from one of my favorite blogs, Sunday Morning Banana Pancakes. Heather’s photography and food styling is absolutely stunning, and that is probably my least favorite part about her blog. Heather’s warm spirit, amazing recipes, and her peaceful, kind voice far surpass her amazing photography. Every time I visit Sunday Morning Banana Pancakes (the name alone makes you feel warm and cozy), I feel like I’m hanging out at a good friend’s home and I want to have seconds of whatever she’s serving. I am so thrilled to have her over at my house today, sharing one of her gorgeous creations.
Warm spices of cinnamon, nutmeg & allspice mixed with molasses, maple syrup & butter - flavors that can’t help remind me of the holiday season. This is a great cookie to make with the little ones in your life, task them the job of coating each cookie with the powdered sugar, it is as is easy placing a few cookies in a bag of powdered sugar and shaking the cookies around a bit.
The inspiration for the cookie came by way of a few different cookie recipes – noel cookies, snowballs & Pfeffernussen. I wasn’t quite sure what to call this cookie, noel cookie sounded best plus the cookies are not fully round like a snowball.
I hope you enjoy this sweet Christmas treat just as much as we do!
heather’s noel nut rounds
- 1 stick of vegan butter- room temperature
- 1 tbsp pure maple syrup
- 1/2 tsp grand marnier or orange juice
- 1 tbsp molasses
- 1 1/4 cups flour
- 1/3 cup chopped pecans
- 1/4 cup vegan confectioners sugar + more for coating cookies
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp salt
- 1/4 tsp baking soda
- preheat oven to 350.
- using an electric stand mixer with the paddle attachment, cream butter and maple syrup. Add grand marnier or orange juice & molasses, beat until combine scraping down the sides of the bowl with a rubber spatula if needed.
- in a medium bowl combine flour through baking soda
- (setting aside the extra confectioners sugar for coating the cookies)
- add the dry ingredients to the mixer and mix until a dough forms. a tablespoon at a time roll dough between the palms of your hands to create a small ball, place bowls on a parchment lined rimmed baking sheet. repeat until you have created 13 rounds.
- bake in your pre heated oven for 10-13 minutes, cookies will be slightly cracked and should be somewhat firm to the touch.
- allow cookies to cool (about 10 minutes). place powdered sugar in a brown paper bag or ziploc bag, place a few cookies at a time in the bag and shake until cookies are completely coated. repeat until all cookies are coated in confectioners sugar.