Pecan Pie Shortbread Cookies

• Vegan

• Canned Goods

  • 1/3 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Maple syrup
  • 3/4 cup Margarine

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 cup Flour
  • 1/3 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1 1/2 cups Pecans

Found on theemotionalbaker.com

Description

Ingredients

• 1 cup flour
• 1/4 tsp salt
• 1/3 cup powdered sugar
• 1/2 cup margarine
• 1.5 cups chopped pecans
• 1/2 cup brown sugar
• 1/3 cup full fat coconut milk
• 2 tbsp maple syrup
• 4 tbsp margarine
• 1/4 tsp salt
• 1 tsp vanilla

Directions

• Preheat oven to 350 degrees.
• Combine flour, salt and powdered sugar in medium bowl. Cut margarine in chunks. Use fingers to incorporate flour and margarine. Dough will form. Divide into 12 pieces.
• Line muffin tins with liners. Press dough into bottom of liners and press into edges. Use a fork to poke holes into dough. Freeze for 30 minutes.
• Bake for 5 minutes. Rotate. Bake for 7-9 additional minutes.
• Preheat oven to 350 degrees. Toast pecans for 4 minutes, or until fragrant.
• Combine brown sugar, coconut milk, maple syrup, margarine and salt over medium heat.
• Reduce to medium low. Simmer 10 minutes.
• Remove from heat, add vanilla.
• Let caramel cool 30 minutes.
• Stir pecans into caramel mixture.
• Divide pecans among prepared crusts
• Allow to set 2-4 hrs, or until firm.