HELP! Hahaha, I am having a baking emergency. So I decide to make vegan pumpkin cookies, right? And I have ALL the ingredients out and start to mix them. Well, when I get to the vegetable shortening it had dead ants on the tope and the rest of it looked really gross. i don't know if its gone bad or if it supposed to look like that (deep cracks and random...oily/dark
spots). So, what is an alternative to vegetable shortening in recipes. Can I just do without, or what?
Here is the recipe:
Submitted by Stone_Fox
prep time: 15 min | cooking time: 12-15 min | makes 2 doz. ? (not really sure!)
I found this cookie receipe on a non-vegan site (oh the horror!) yet it is totally veggie friendly. i made about a billion of them for a party and everyone loved them. I told them they were vegan after and they were all like "really?". Don't you just love that?
normal cookie sheet and favorite wooden spoon. If you're making multiple batches replacing the spoon with a standmixer will save time.
1/2 c. shortening
1/2 c. granulated sugar
1/2 c. firmly packed brown sugar
1 c. 100% pure pumpkin puree (NOT pie filling)
1 tsp. pure vanilla extract
1 c. chopped, toasted pecans
2 c. all purpose flour
1 tsp. each: baking powder, baking soda & cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/8 tsp. cardamom
Mix everything together really well. Chill in refriderator for about an hour. Drop by spoonfuls onto a cookie sheet lined with parchemnt paper or a non-stick mat (optional but makes removal easier). If you want them to be really pretty put the dough into a big piping bag with a huge swirl tip and pipe swirls onto the baking sheet. Sprinkle with sugar for extra yumminess and bake at 350 degrees for 12-15 minutes. let rest on pan for a few minutes then transfer to cooling rack.