I made the following Gingerbread cookies last night, and I find them
delicious. They are definitely in the soft category, not crunchy.
I made the following changes:
* cut way down on the brown sugar and molasses
* used 2 egg whites from powdered egg whites
* did not chill the dough very long (I can't wait...)
* dropped by teaspoonfuls and flattened slightly instead of rolling out.
I don't know how easy the dough would be roll out and cut into
gingerbread man shapes.
Here's the recipe (which I probably got from this list some time ago,
but I don't know from whom...sorry)
Gingerbread man
1 c. canned pumpkin 3 c. flour
1 c. brown sugar 4 t. baking soda
1 c. blackstrap molasses 2 t. cinnamon
1 T. cider vinegar 2 t. ginger
3/4 c. rice milk 1/2 tsp cloves
1/2 tsp salt 1/2 tsp allspice
1 egg (optional) 1/2 tsp nutmeg
Stir ingredients in left column together until there are no lumps of brown
sugar remaining. In a separate bowl mix ingredients on right together.
Add flour mixture to wet ingredients and stir until mixed. Chill in
refrigerator for a few hours. Roll out ¼" thick and cut cookies as
desired. Bake at 350F until firm. These are great warm or cool. Two of
them make a great outside to a non-fat-non-dairy frozen dessert cookie
sandwich.
Enjoy!
Ellen
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Ellen M. Sentovich
Cadence Berkeley Laboratories 1 510 647-2807 (office)
2001 Addison Street, 3rd floor 1 510 486-0205 (FAX)
Berkeley, CA 94704-1103 ellens@xxxxxxxxxxx
http://www-cad.eecs.berkeley.edu/~ellen
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