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Discussion Starter · #1 ·
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 <a href="http:/dark">random...oily/dark</a> spots). So, what is an alternative to vegetable shortening in recipes. Can I just do without, or what?<br><br>
Here is the recipe:<br><br>
\t<br><br>
Pumpkin Cookies<br><br>
Submitted by Stone_Fox<br><br>
prep time: 15 min | cooking time: 12-15 min | makes 2 doz. ? (not really sure!)<br><br>
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?<br><br>
Equipment:<br><br>
normal cookie sheet and favorite wooden spoon. If you're making multiple batches replacing the spoon with a standmixer will save time.<br><br><br><br>
Ingredients<br><br>
1/2 c. shortening<br><br>
1/2 c. granulated sugar<br><br>
1/2 c. firmly packed brown sugar<br><br>
1 c. 100% pure pumpkin puree (NOT pie filling)<br><br>
1 tsp. pure vanilla extract<br><br>
1 c. chopped, toasted pecans<br><br>
2 c. all purpose flour<br><br>
1 tsp. each: baking powder, baking soda & cinnamon<br><br>
pinch salt<br><br>
1/2 tsp. ginger<br><br>
1/4 tsp. nutmeg<br><br>
1/8 tsp. cardamom<br><br><br><br>
Directions<br><br>
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.
 

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Discussion Starter · #3 ·
Thanks, but I ended up using Earth Balance margarine and they turned out amazing!!!!<img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:">
 

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Could you not use an all natural nut butter instead of the margarine. I mean as long as you are not allergic to nuts. I have never tried it, but now I think I will. If I do I will let you know how it turns out. And if I do not like 'em I will see if my chickens do. LOL
 

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Coconut oil subs perfectly for shortening - often better than EB depending on the recipe, though Earth Balance works great in cookies.
 

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Discussion Starter · #7 ·
Yeah, I've heard that about coconut oil, and grr. Like, 2 days before I made my cookies we were at the store and I saw the coconut oil, but I was already buying a load of other stuff. I asked my mom if I could buy it but she said "next time, because you won't really need it soon". GRR! And then I needed it...<br><br>
Anyway, the cookies, like I said, were amazing. They were sooooo soft and moist. Seriously, they only lasted like, 2 days, but they stayed moist no matter what! And i took some to school and none of the omnis suspected a thing and they all want some for Christmas, lol
 
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