Michael
October 13th, 2004, 07:14 AM
Ginger Crinkle Tops by http://www.vegcooking.com
Category: Desserts - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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3/4 cup vegetable shortening
1 cup granulated sugar, plus approximately 1/2 cup extra for rolling
Egg replacer equivalent to 1 egg or 1/4 cup soft silken tofu
4 Tbsp. dark molasses
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ginger
1 tsp. ground cloves
2 cups all-purpose flour
1 cup raisins
Instructions:
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Preheat the oven to 350º F. Cream together the shortening, sugar, and egg replacer or tofu until smooth. Add the remaining ingredients and stir to mix thoroughly. Chill in the refrigerator for 30 minutes.
Form the dough into 1-inch balls and roll them in a shallow bowl filled with the 1/2 cup extra sugar, then place them on an ungreased cookie sheet. Allow room for the cookies to spread.
Bake the cookies for 8 to 10 minutes, being careful not to overbake them—if overbaked, they will become crispy rather than chewy.
Additional comments:
-----------------------------------------------------
Makes 2-3 dozen cookies
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
Category: Desserts - Other
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
3/4 cup vegetable shortening
1 cup granulated sugar, plus approximately 1/2 cup extra for rolling
Egg replacer equivalent to 1 egg or 1/4 cup soft silken tofu
4 Tbsp. dark molasses
1/2 tsp. salt
2 tsp. baking soda
1 tsp. ginger
1 tsp. ground cloves
2 cups all-purpose flour
1 cup raisins
Instructions:
-----------------------------------------------------
Preheat the oven to 350º F. Cream together the shortening, sugar, and egg replacer or tofu until smooth. Add the remaining ingredients and stir to mix thoroughly. Chill in the refrigerator for 30 minutes.
Form the dough into 1-inch balls and roll them in a shallow bowl filled with the 1/2 cup extra sugar, then place them on an ungreased cookie sheet. Allow room for the cookies to spread.
Bake the cookies for 8 to 10 minutes, being careful not to overbake them—if overbaked, they will become crispy rather than chewy.
Additional comments:
-----------------------------------------------------
Makes 2-3 dozen cookies
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.