This is a cookie my grandmother made every Christmas (no, not the vegan version I’ve re-created). I have no idea where the recipe originated–but some research unearthed that it was called the Bachelor Button because it was said to have been made by “spinsters trying to attract bachelors”. (My grandmother was widowed at a fairly young age.) I would not want to speculate too far on her reason for making them every year. . . but still. I call this my vintage Christmas cookie because it is so old and because it has such personal meaning to me. I found this tucked away in my mom’s recipe card box and when I saw my grandmother’s handwriting and title: Bachelor Buttons I was thrilled! The best part of the cookie for me was always the maraschino cherry (my grandmother would keep these on hand for her cocktails–but when they appeared on a cookie–I stuck around for extra snacking when she baked her “Buttons”!). I add tumeric to the cookie to give it some of the yellow color the egg yolk offered. The cookie has a semi-crunchy outer layer and a chewy inner layer. I recall this being more dense when she made it–but very good–my revised version holds up better I think–staying moist and certainly having less calories and fat. —VeganThyme
2 1/2 dozen
(1 stick) Earth Balance Vegan Butter
(or 1/2 stick) Earth Balance Vegan Shortening
light or dark brown sugar
1 1/2 teaspoons
(eq. to 1 egg) Ener-G Egg Replacer mixed with 2 Tablespoons water
unbleached all-purpose flour
jar maraschino cherries drained
Preheat oven to 375. Line two cookie sheets with parchment paper. Mix your Egg Replacer and set aside.
Take about 1/3 cup of maraschino cherries and drain them, then, cut them in half. Set aside. In a large mixing bowl, add the vegan butter and shortening and chop up really well with a knife. Then, add brown sugar. This can get messy, but just follow along. Go ahead and try to mix this together with your hand blender. As it begins to piece up more–add the Egg Replacer–this will then help it blend more smoothly. Now add the vanilla extract, mix well with blender. Next, place all dry ingredients in a bowl and whisk together.
Add dry ingredients to wet and mix in with your hands or a wooden spoon until mixture begins to form a dough. Next, stir in coconut and then pecans. Place extra pecans on a plate. Roll about a teaspoonful of dough into 1″ balls and then roll a bit in the pecans. Not necessarily to completely cover them, but just enough to add a nice touch. Place on cookie sheet and with your pinky or finger, press a hole into the dough–but not all the way through the cookie. Take a half (or whole) maraschino cherry and place in the hole. Space the cookies out about 2 inches. Bake for about 10 minutes. Remove from oven and let cool about 2 minutes more. Remove from cookie sheet and place on a cooling rack. Enjoy!