Gingerbread Angels

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Gingerbread Angels

From Veggie Life, Winter 1999-2000

 

1/2 cup sugar

1/4 cup soy margarine

1/4 cup vegetable oil

1/2 cup molasses

1/4 cup orange juice concentrate

1 1/2 teaspoons minced ginger root

2 1/2 cups whole wheat flour

3/4 teaspoon salt

1/2 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground allspice

1. Preheat oven to 350°.

 

2. In a large bowl, cream sugar and margarine until smooth. Stir in oil,

molasses, juice concentrate, and ginger. Add flour, salt, soda, and spices,

mixing until smooth. Cover and chill dough for at least 2 hours.

 

3. On a lightly floured surface, roll half of the dough to 1/8-inch thick.

Cut into desired shapes, decorate as desired, and arrange 2 inches apart on

an ungreased baking sheet. Bake 9 to 10 minutes, until edges start to brown.

Cool on sheet before removing. Gather scraps and repeat with remaining

dough.

 

Makes about 2 dozen 4-inch angels.

 

PER COOKIE 109 CAL (35% from fat). 2g PROT, 4g FAT, 16g CARB, 132mg SOD, Omg

CHOL, 1.6g FIBER.

 

Variations

 

Backward Angels

Cut angel shape, press small ball of dough in a garlic press for hair,

sprinkle wings with sugar, and " quilt " robes using the blunt edge of a

knife. Bake as directed.

 

Gingerbread Sparklers

Roll balls of dough in coarse raw sugar. Flatten into 1/2 inch thick disks

and press a small piece of candied ginger into the center of each cookie

before baking.

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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