Gingerbread Cookies

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Gingerbread Cookies

From Sweet & Natural

 

3 cups whole wheat pastry flour

1 tablespoon aluminum-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: Og; Fiber 0.2g; Carbohydrate:

27g; Fat: 6g; Cholesterol: 0; Sodium: 135mg

Calories from Carbohydrate: 63%; Calories from Fat: 33%; Calories from

Protein: 3%

 

 

 

 

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

Parade

Mark 12: 30,31

 

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