Re:sugar cookies-readable!

[Guest guest]

Sorry everybody, I just forgot to change the format to plain text!

 

 

So here's another link for vegan holiday cookies which you can explore (I

didn't look at them, they were too many):

 

http://vegetarian.about.com/food/vegetarian/library/weekly/aa112999.htm

 

and here is a couple of recipes I found myself:

 

Biscuits

1/2 cup margarine

2 cups all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1 teaspoon salt

3/4 cup soymilk with 1 teaspoon vinegar added to it

Heat oven to 450°. Cut margarine into flour, sugar, baking powder and salt

with pastry blender until mixture resembles fine crumbs. Stir in milk until

dough leaves side of bowl (dough will be soft and sticky). Turn dough onto

lightly floured surface. Knead lightly 10 times. Roll or pat 1 inch thick.

Cut with floured 2 1/2 inch round cutter (or a glass turned upside down).

Place on ungreased cookie sheet and bake until golden brown, 10 to 12

minutes. Immediately remove from cookie sheet.

 

Gingerbread Cookies

From Sweet & Natural

 

3 cups whole wheat pastry flour

1 tablespoon aluminium-free baking powder

4 teaspoons powdered ginger, or 2 tablespoons peeled and grated small fresh

ginger, or half of each

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/4 teaspoon mace

1/2 teaspoon sea salt

1/2 cup light vegetable oil (canola, walnut, etc.)

3/4 cup pure maple syrup or part barley malt syrup

1/3 cup instant grain " coffee " powder

1/4 cup currants or fruit-sweetened dried cranberries for decoration

1. Preheat the oven to 400° F. Line two baking sheets with parchment or

brush with oil.

 

2. Mix dry ingredients. Include fresh ginger with wet ingredients, and to

release color and flavor of grain " coffee, " whisk it with wet ingredients.

(Note: Finely ground instant grain " coffee " dissolves easily in room

temperature liquid, but for grain " coffee " granules, heat the wet

ingredients together and let sit until " coffee " granules have dissolved.)

Add wet mixture to dry. Mix well and shape dough into a cohesive ball.

 

3. Roll out dough 1/4 inch thick between sheets of waxed paper. To maintain

uniformly dark color for gingerbread dough, flour only the bottom sheet. Cut

out shapes with cookie cutters. Transfer to baking sheets and then press

currants or dried cranberries in place for eyes, nose, mouth, and 3 buttons.

 

4. Bake cookies until golden on the bottom, 10 to 12 minutes.

 

Makes 1 to 1 1/2 dozen 5 x 3 1/2-inch cookies.

 

Calories: 164; Protein: 1g; Saturated Fat: 0 g; Fibre 0.2g; Carbohydrate

 

Vanilla Cookies

From Sweet and Natural

 

Arrowroot powder makes these cookies perfectly crisp.

 

3/4 cup whole wheat pastry flour or spelt flour

1/4 cup arrowroot powder or oat flour

1/2 teaspoon aluminium-free baking powder

1/8 teaspoon sea salt

3 tablespoons canola oil

1/4 cup FruitSource syrup or another liquid sweetener

1 tablespoon vanilla

1. Preheat the oven to 350° F. Line a baking sheet with parchment or brush

it with oil.

 

2. Mix dry ingredients. In another bowl, whisk wet ingredients together and

add to dry. Stir well and form a smooth ball of dough. Roll dough out quite

thin (up to 1/8 inch) between sheets of waxed paper (dust the bottom sheet

liberally with arrowroot powder or flour).

 

3. Cut 3-inch rounds with scalloped cookie cutters and transfer to baking

sheet. Bake until golden around the edges and underside, 8 to 12 minutes.

Transfer baking sheet to a cooling rack.

 

Makes 1 to 1 1/2 dozen

 

 

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Calories: 59; Protein: 0.4g; Saturated Fat: 0; Fibre: 0.1g; Carbohydrate:

8g; Fat: 2g; Cholesterol: 0; Sodium: 28mg

 

Calories from Carbohydrate: 60%; Calories from Fat: 37%; Calories from

Protein: 3%