Guest guest Posted December 23, 2008 Report Share Posted December 23, 2008 Gingerbread cut-out cookies RICK MADONIK / TORONTO STAR Cut out gingerbread man and woman. Email story Print Choose text size Report typo or correction Dec 22, 2008 04:30 AM Be the first to comment on this article... Vegans deserve Christmas cookies, too. A generous portion of molasses makes eggs unnecessary in this chewy gingerbread. For vegan frosting, use five parts icing sugar to one part water, blending until thick. Alternatively, use chocolate peanut butter spread, which can be found at organic grocery stores. While baking one batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. From Sarah Kramer's La Dolce Vegan! (2005). Gingerbread Cut-Out Cookies 1/3 cup vegetable shortening 1/4 cup sugar 1/3 cup molasses 2-1/4 tbsp hot water 1/2 tsp pure vanilla extract 1-1/2 cups flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp allspice 1/4 tsp salt In medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside. In large bowl, cream shortening and sugar with fork. Stir in molasses, hot water and vanilla with large spoon. Stir in flour mixture until smooth, 1 minute. Cover dough. Chill 2 to 4 hours. On lightly floured surface, roll out dough. Cut out shapes. Bake on cookie sheet in 400F oven 8 to 10 minutes, depending on size. Cool on sheet. Decorate as you like. Makes 18 to 24 cookies. Star-tested by Sunny Freeman Peter vv Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.