Thursday, December 8, 2011

Vegan Gingerbread cut-out cookies

Many of you often ask me for recipes.  I thought and thought about openly sharing...and have concluded there is only one appropriate response:  Why Not?  If Sandy's Sweets goal is to bless others, this is part of the journey....So fans, I will be posting some recipes here.  I will always try to remind myself to also forward you where I got the recipes as well.  After all, without so many others sharing their recipes, how would I be able to make the sweets I make.

Recently a friend asked me for vegan gingerbread cookies.  So, here is a recipe that does not use butter, milk or nuts.  Happy Baking!

From:  "Vegan Cookies invade your cookie jar" by Isa Chandra Moskowitz and Terry Hope Romero

Makes about 16 cookies (depends on the size of your cutters)

1/3 c. canola oil
3/4 c. sugar
1/4 c molasses
1/4 c soy milk
2 c. all purpose flour or mix whole wheat pastry flour with all purpose
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Spice Blend:
1/2 tsp each ground nutmeg, cloves, and cinnamon
1 1/2 tsp ground ginger

1.  In a large bowl, whisk together the oil and sugar for about 3 minutes.  Add molasses and soy milk.
2.  Mix all other dry ingredients, mixing about halfway through.  When all the dry ingredients are added, mix until a stiff dough is formed.  Flatten the doug into a disc, wrap it in plastic wrap, and chill for at least 1 hour.
3.  preheat oven to 350F
4.  on a lightly floured surface, roll the dough out to a little less than 1/4 inch thick.  Cut out your shapes with cookie cutters and place on the cookie sheets.  Bake for 8 minutes.  Punch holes if you are planning to make ornaments
5.  Remove from oven and let cool for about 2 min then move them to a wire rack.  Wait until they are completely cool to decorate



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