Guest guest Posted December 9, 2008 Report Share Posted December 9, 2008 Oops - compared to other sugar cookie recipes I've made! On Tue, Dec 9, 2008 at 10:26 AM, Audrey Snyder <audeebird wrote: > Hi Cassie, > You could probably change this recipe and add wheat flour, though it would > be heavier and not so easy to roll out -- could use it as drop cookies, > though. It's relatively easy to work with and to roll out (compared to . If > you want to do healthy, make it all margarine instead of 1/2 butter and 1/2 > margarine. Sometimes I add almond extract, too -- yum! I roll out my > sugar cookies between two sheets of wax paper to avoid having to add > additional flour. These get rave reviews and multiple requests for the > recipe every time I make them. I need to start making a few batches and > freezing them to decorate right before Christmas! > > No-Chill Sugar Cookies > > 1 c powdered sugar > 1 stick margarine > 1 stick butter > 1 1/2 tsp vanilla extract > pinch salt > 1 egg > 3 c flour > 1 1/4 tsp baking soda > > Cream softened margarine, butter, and sugar. Add egg, salt, baking > soda, vanilla. Add flour a little at a time, beating with electric mixer. No > need to chill - roll and cut. 350F 10-15 min. > > Audrey S. > > > On Tue, Dec 9, 2008 at 9:40 AM, Cassie Dixon <roxy87cabrioletwrote: > >> I am looking for a semi-nutritious cookie dough that I can make in >> advance, freeze, and have on hand to make at will :0 which will be dangerous >> for me! >> Like a basic shortbread or " sugar " cookie dough that I could add items to >> to change it up, or eat as is (but baked, of course), but made with at least >> half whole wheat flour and other nutritional parts and still tasty. >> Thanks, >> Cassie >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2008 Report Share Posted December 9, 2008 What about wheet pastry flour instead of regular wheet flour? I've had good luck with it and it's not so heavy. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2008 Report Share Posted December 11, 2008 Cassie, I checked my baking resource - The Joy of Vegan Baking by Colleen Patrick-Goudreau. She does include a sugar cookie recipe ideal of cookie cutting. It is a traditional chilled dough. However, I have not tried the recipe but in general, sugar cookie dough can be stored in the freezer (just thaw out in the refrigerator or just slice without rolling and cutting into shapes) or refrigerator. For obvious reasons, I can not reprint the recipe here but if you can't buy your own copy of the book, check it out from the library. The nutrition comes from 1) vegan, 2) the sugar option you choose (and the amount of sugar you use - you may be able to decrease quantities) and 3) your flour option. For example, try it with whole wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other great part is that the children can sample the cookie dough since it does not contain raw eggs! You can probably change the taste of the dough by switching out the extract - vanilla or lemon or almond. I am sure this recipe can handle in adaptations you make! As for this baking cookbook - I can not say enough good words about it. I have tried the pancake, waffle, chocolate chip cookie, jam- filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes and have not missed on any of them! Talk about fool-proof (I usualy have little hands helping, too!). All of the recipes have worked even when I didn't have all the ingredients, had to substitute ingredients, or when I added ingredients to our tastes. I have even doubles and tripled recipes and while some worked better than others, I still baked an edible and enjoyable item! The pancakes - the BEST you will ever have! My oldest daughter requests them at EVERY meal. The chocolate cake - SINFUL! The icing - better than anything else I have made and I have decorated a lot of cakes for family birthdays over the years! I will check other recipes I have... Danielle , Cassie Dixon <roxy87cabriolet wrote: > > I am looking for semi-nutritious cookie dough that I can freeze and pull out when needed. Something like a shortbread or sugar cookie would be great, as then I would be able to make some additions to have a different batch each time. > Thanks, > Cassie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2008 Report Share Posted December 11, 2008 Hi- I would recommend using whole wheat PASTRY flour- usually available in any bulk food aisle at your health food or other similar store- in any baking recipe where a finer flour is desirable. I make muffins/cookies etc. for my daughter's Kinder class with it all the time. I'm sure many of the kids don't like 'brown' bread, and there's NEVER a complaint- nothing but raves! --- On Thu, 12/11/08, Danielle & Joe <jdbdmob wrote: Danielle & Joe <jdbdmob Re: multi-purpose cookie dough Thursday, December 11, 2008, 10:33 AM Cassie, I checked my baking resource - The Joy of Vegan Baking by Colleen Patrick-Goudreau. She does include a sugar cookie recipe ideal of cookie cutting. It is a traditional chilled dough. However, I have not tried the recipe but in general, sugar cookie dough can be stored in the freezer (just thaw out in the refrigerator or just slice without rolling and cutting into shapes) or refrigerator. For obvious reasons, I can not reprint the recipe here but if you can't buy your own copy of the book, check it out from the library. The nutrition comes from 1) vegan, 2) the sugar option you choose (and the amount of sugar you use - you may be able to decrease quantities) and 3) your flour option. For example, try it with whole wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other great part is that the children can sample the cookie dough since it does not contain raw eggs! You can probably change the taste of the dough by switching out the extract - vanilla or lemon or almond. I am sure this recipe can handle in adaptations you make! As for this baking cookbook - I can not say enough good words about it. I have tried the pancake, waffle, chocolate chip cookie, jam- filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes and have not missed on any of them! Talk about fool-proof (I usualy have little hands helping, too!). All of the recipes have worked even when I didn't have all the ingredients, had to substitute ingredients, or when I added ingredients to our tastes. I have even doubles and tripled recipes and while some worked better than others, I still baked an edible and enjoyable item! The pancakes - the BEST you will ever have! My oldest daughter requests them at EVERY meal. The chocolate cake - SINFUL! The icing - better than anything else I have made and I have decorated a lot of cakes for family birthdays over the years! I will check other recipes I have... Danielle @gro ups.com, Cassie Dixon <roxy87cabriolet@ ...> wrote: > > I am looking for semi-nutritious cookie dough that I can freeze and pull out when needed. Something like a shortbread or sugar cookie would be great, as then I would be able to make some additions to have a different batch each time. > Thanks, > Cassie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 11, 2008 Report Share Posted December 11, 2008 I second both these recommendation -- I love The Joy of Vegan Baking and have used all kinds of recipes from it, all turned out wonderfully (even by omnivore tastes). It has a huge variety too. Also, I use 100% whole wheat pastry flour for everything. All our cookies, birthday cakes, pretty much anything you'd normally use white flour for. I buy it in 10kg sacks from my HFS. Heather jenni claire garverick wrote: > > Hi- I would recommend using whole wheat PASTRY flour- usually > available in any bulk food aisle at your health food or other similar > store- in any baking recipe where a finer flour is desirable. I make > muffins/cookies etc. for my daughter's Kinder class with it all the > time. I'm sure many of the kids don't like 'brown' bread, and there's > NEVER a complaint- nothing but raves! > > --- On Thu, 12/11/08, Danielle & Joe <jdbdmob > <jdbdmob%40msn.com>> wrote: > > Danielle & Joe <jdbdmob <jdbdmob%40msn.com>> > Re: multi-purpose cookie dough > <%40> > Thursday, December 11, 2008, 10:33 AM > > Cassie, > I checked my baking resource - The Joy of Vegan Baking by Colleen > Patrick-Goudreau. She does include a sugar cookie recipe ideal of > cookie cutting. It is a traditional chilled dough. However, I have > not tried the recipe but in general, sugar cookie dough can be stored > in the freezer (just thaw out in the refrigerator or just slice > without rolling and cutting into shapes) or refrigerator. For > obvious reasons, I can not reprint the recipe here but if you can't > buy your own copy of the book, check it out from the library. > > The nutrition comes from 1) vegan, 2) the sugar option you choose > (and the amount of sugar you use - you may be able to decrease > quantities) and 3) your flour option. For example, try it with whole > wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other > great part is that the children can sample the cookie dough since it > does not contain raw eggs! > > You can probably change the taste of the dough by switching out the > extract - vanilla or lemon or almond. > > I am sure this recipe can handle in adaptations you make! > > As for this baking cookbook - I can not say enough good words about > it. I have tried the pancake, waffle, chocolate chip cookie, jam- > filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes > and have not missed on any of them! Talk about fool-proof (I usualy > have little hands helping, too!). All of the recipes have worked > even when I didn't have all the ingredients, had to substitute > ingredients, or when I added ingredients to our tastes. I have even > doubles and tripled recipes and while some worked better than others, > I still baked an edible and enjoyable item! The pancakes - the BEST > you will ever have! My oldest daughter requests them at EVERY meal. > The chocolate cake - SINFUL! The icing - better than anything else I > have made and I have decorated a lot of cakes for family birthdays > over the years! > > I will check other recipes I have... > > Danielle > > @gro ups.com, Cassie Dixon <roxy87cabriolet@ ...> > wrote: > > > > I am looking for semi-nutritious cookie dough that I can freeze and > pull out when needed. Something like a shortbread or sugar cookie > would be great, as then I would be able to make some additions to > have a different batch each time. > > Thanks, > > Cassie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2008 Report Share Posted December 12, 2008 I got this from the fat-free vegan website. Have not tried, but I know I have tried many of her recipes and they have all been great! Bryanna's Basic Fatfree Cookie Dough and Variations Recipe by: Bryanna Clark Grogan Makes 56 This dough makes a cookie that is crispy-chewy on the outside and a bit cakey-- but not dry-- on the inside. It's great! (This recipe is an adaptation of one in Louise Hagler's " Tofu Cookery " .) NOTE ON PREPARING THE COOKIE SHEETS: Since these are rolled in sugar to make a crispy crust and keep the insides moist, these cookies can easily burn. If you don't have the new double-bottomed cookie sheets, line your sheets with baking parchment or oiled brown paper. Blended Ingredients: 8 oz. medium-firm tofu 1/2 c. corn syrup (or you can use a rice or fruit concentrate syrup) 1 and 1/2 c. granulated unbleached or white beet sugar 1 T. vanilla or other extract Dry Ingredients: 3 c. pastry flour (white or wholewheat) 1 c. oat flour (blend oats in a DRY blender ), brown rice flour or other low-gluten flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda Additional Ingredients: 1/2 c. cold water mixed with 2 T. plus 2 tsp. powdered egg replacer For rolling the cookies in: 1/2 c. sugar, Sucanat or cinnamon-sugar Preheat the oven to 350 degrees F. Combine the Blended Ingredients in a blender or food processor until smooth. Whisk the Dry Ingredients together in a medium bowl. In a medium bowl, beat the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. Add the tofu mixture to the egg replacer mixture and stir well. Add this to the flour mixture and mix thoroughly. Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into balls with your hands. Place the balls on the prepared cookie sheets (you will need four, or do two batches of two pans each). Place the balls well apart and do not press down. Bake in the top half of the oven for 12 minutes. Cool the cookies on racks. if not eaten the same day, they should be frozen. ***VARIATIONS*** FUDGE CHEWS: Instead of the oat flour, use 1 c. unsweetened cocoa powder. Use vanilla. GINGER CRINKLES: Use 1/2 c. dark molasses instead of corn syrup. Omit vanilla or other extract. Add 1 T. powdered ginger, 1 tsp. cinnamon, and 1/2 tsp. ground cloves. You could also add some chopped candied ginger, if you wish. ANISE COOKIES: Use 1 T. lemon extract instead of vanilla and add 1 T. ground anise seeds. Use a light sugar. JAM THUMBPRINTS: Use white flour and a light sugar. Use 2 tsp. vanilla and 1 tsp. coconut extract. After the cookies are baked, make a thumbprint indentation in each one and fill each with 1/4 tsp. thick jam, jelly marmalade or lemon curd (you'll need about 5 T. in all). OATMEAL CHEWS: Use 2 c. whole wheat pastry flour and 2 c. rolled oats for ALL of the flour. You can use molasses instead of corn syrup, if you wish, or use Sucanat or brown sugar. Add 1 tsp. cinnamon. If you wish, add 1 c. chopped raisins or other dried fruit. from http://www.vegsource.com/talk/beginner/messages/1770.html Laura Ballinger Morales ________________________________ jenni claire garverick <jennigarverick Thursday, December 11, 2008 2:58:42 PM Re: Re: multi-purpose cookie dough Hi- I would recommend using whole wheat PASTRY flour- usually available in any bulk food aisle at your health food or other similar store- in any baking recipe where a finer flour is desirable. I make muffins/cookies etc. for my daughter's Kinder class with it all the time. I'm sure many of the kids don't like 'brown' bread, and there's NEVER a complaint- nothing but raves! --- On Thu, 12/11/08, Danielle & Joe <jdbdmob (AT) msn (DOT) com> wrote: Danielle & Joe <jdbdmob (AT) msn (DOT) com> Re: multi-purpose cookie dough @gro ups.com Thursday, December 11, 2008, 10:33 AM Cassie, I checked my baking resource - The Joy of Vegan Baking by Colleen Patrick-Goudreau. She does include a sugar cookie recipe ideal of cookie cutting. It is a traditional chilled dough. However, I have not tried the recipe but in general, sugar cookie dough can be stored in the freezer (just thaw out in the refrigerator or just slice without rolling and cutting into shapes) or refrigerator. For obvious reasons, I can not reprint the recipe here but if you can't buy your own copy of the book, check it out from the library. The nutrition comes from 1) vegan, 2) the sugar option you choose (and the amount of sugar you use - you may be able to decrease quantities) and 3) your flour option. For example, try it with whole wheat flour or 1/2 white and 1/2 wheat or use spelt flour. The other great part is that the children can sample the cookie dough since it does not contain raw eggs! You can probably change the taste of the dough by switching out the extract - vanilla or lemon or almond. I am sure this recipe can handle in adaptations you make! As for this baking cookbook - I can not say enough good words about it. I have tried the pancake, waffle, chocolate chip cookie, jam- filled muffin, chocolate cake, and vanilla cupcake, (more?) recipes and have not missed on any of them! Talk about fool-proof (I usualy have little hands helping, too!). All of the recipes have worked even when I didn't have all the ingredients, had to substitute ingredients, or when I added ingredients to our tastes. I have even doubles and tripled recipes and while some worked better than others, I still baked an edible and enjoyable item! The pancakes - the BEST you will ever have! My oldest daughter requests them at EVERY meal. The chocolate cake - SINFUL! The icing - better than anything else I have made and I have decorated a lot of cakes for family birthdays over the years! I will check other recipes I have... Danielle @gro ups.com, Cassie Dixon <roxy87cabriolet@ ...> wrote: > > I am looking for semi-nutritious cookie dough that I can freeze and pull out when needed. Something like a shortbread or sugar cookie would be great, as then I would be able to make some additions to have a different batch each time. > Thanks, > Cassie Quote Link to comment Share on other sites More sharing options...
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