By Shanta Nimbark Sacharoff

Culinary historians have recorded that cookies were first prepared in the 7^th century in Persia, after sugar became more available there to everyone. Back then, Persian cookies were sweetened with sugar, nuts and dates and they were most likely not soft. Much later, after cookies were introduced to Europe, they became softer with the addition of butter and refined grains.

According to some accounts, the name “cookie” comes from the Dutch word “koekhe” (little cake).  Indeed, these little cakes must have been ideal portable snacks for sailors and travelers alike.

Making cookies with family members, an old tradition in many countries, is still a popular activity. Preparing cookies with children or friends during the holidays is a joyous and a bonding experience.  

Being a health-conscious parent and a vegetarian, I always encouraged my kids to consume a small amount of nuts every day. Cookies made with nuts gave my “health-nut” mind permission to have sweets once in a while. Nuts added to any dessert requires less added sugar and flour because nuts have sweetness and a floury texture. Pecans are my favorite nuts.  

Pecans are a very healthy food as most nuts are. The nutritional contents of pecans are very impressive. One ounce of pecans (19 halves) provides 5% of your daily protein requirements while giving only about 200 calories. Pecans have more antioxidant benefits than many other nuts. Pecans also contain important nutrients, such as zinc, manganese and copper as well as vitamin E – all of which are important for good health. Thus, pecans can protect our heart, mind and overall well-being.

Ingredients:

½ cup vegan spread (1 stick), cold but soft and cut into pieces

½ cup sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

A few pinches of salt (optional)

¾ cup roasted and coarsely chopped pecans

Toast the pecans using a heavy skillet such as an iron pan. Stir the nuts while roasting to prevent burning. Transfer to a cutting board. Using a rolling, pin crush the nuts into a coarse meal. It is easier to chop them into a coarse meal using a food processor or an electric blender. Set the nutmeat aside.

Using an electric mixer, or two forks, beat the butter into small pieces. Add sugar and beat for a minute if using the electric mixer or until the butter and sugar are well mixed and bit fluffy. (This can take several minutes if done by using two forks). Add vanilla, flour and salt while mixing, and scraping pieces from the sides of the mixing bowl. When the dough starts to come together, add the nutmeat.  Gather the dough and place it in a container with a lid. Refrigerate the dough for ½ hour or longer.  

Preheat the oven to 350 degrees. Place a piece of parchment paper on a cookie sheet. (This makes it easier to remove the cookies.) Take out the dough from the refrigerator and divide into12 small lime-size balls. Flatten the balls lightly using the palm of your hands or a bottom of a jar. Place the flattened cookies on the cookie sheet, leaving some space in between them. Bake the cookies for 15 minutes or a bit longer but make sure that they do not turn dark brown. The finished cookies should be a dark beige color. Allow the cookies to cool before removing them from the cookie sheet to serve.

Makes about 10 to 12 cookies

Recipe by Shanta Nimbark Sacharoff, copyright 2025. Shanta is a Sunset District resident and the author of “Cooking Together” and “Flavors of India,” available at Other Avenues Food Store at 3930 Judah St. Shanta writes recipes and articles on food and nutrition. She teaches vegetarian and vegan cooking classes at her home and gives cooking demonstrations for the public at SFPL branches frequently which you can find by viewing San Francisco Public Library’s event page. You can also view her recipes via videos on YouTube by searching Shanta Nimbark Sacharoff’s YouTube videos.