Pecan Sams

  • 3 cups pecans, finely ground
  • 1 lb Earth Balance margarine
  • ½ tsp almond extract
  • 1 cup evaporated cane juice
  • 2 ½ cups all-purpose flour
  • 2 ½ cups whole wheat pastry flour
  • Raspberry preserves

From our bake shop!

Cream together margarine and sugar. Add the ground pecans and almond extract, beat well until very light and fluffy. Add the flours and mix just until no dry ingredients remain. Scoop in even portions onto a parchment lined baking sheet. Do not flatten. Using your thumb, make an indentation in center of each cookie and fill with 1 teaspoon of raspberry jam. Bake in a preheated 350°F oven until golden brown, about 15 minutes. Cool on baking sheet for a few minutes before removing to a cooling rack to finish cooling.

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