Date: Sun, 18 Dec 94 12:49:48 CST
From: cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)
gingerbread cookies
When I was a kid, my mom always used to make wonderful soft spicy molasses
cookies. I had a craving for these yesterday, so I made a batch, modifying
as I went.
1 c. canned pumpkin
1 c. brown sugar
1 c. blackstrap molasses
3/4 c. rice milk
1 T. cider vinegar
1/2 t. salt
1 fake egg (I forgot to use it though and they were still good)
stir these ingredients together (much easier than the equivalent 'butter/
creaming step in the original recipe) until there are no lumps of brown
sugar remaining.
add to 3 c. flour in a separate bowl and mix well
4 t. baking soda
2 t. cinnamon
2 t. ginger
1/2 t. cloves
1/2 t. allspice
1/2 t. nutmeg
add flour mixture to wet ingredients and stir until mixed, then add
2 more cups of flour and keep stirring, just until flour is absorbed. Flour
lumps are not desirable, but you don't want to over-stir either.
Chill in refrigerator for a few hours. Roll out 1/4 inch thick and cut
cookies as desired. Bake at 350 until firm (touch a cookie with your finger,
if you can make a print, it's not done) but do not brown or overcook.
These are great warm, but the cool ones that I'm munching right now are good
too. And of course 2 of them make a great outside to a non-fat-non-dairy
frozen dessert cookie sandwich.
kwvegan vegan