Ginger Chews Vegan

Recipe By : adapted from THE NEW DR. COOKIE COOKBOOK p.46

1 Point Per Cookie

I love these ginger cookies and have successfully used them with a cookie cutter instead of flattening with a glass. The cookie cutter method is much easier! These cookies, like the Hannukah Stars, are dark in color. But, you could probably make a powdered sugar, skim milk (and maybe a little lemon juice) icing. I've seen lots of ginger cookies with icing, so it might work.

1/2 cup packed brown sugar

1 tablespoon prune puree

3/4 cup molasses

1/3 cup apple juice -- unsweetened

3 cups all-purpose flour -- unbleached

1 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Beat the brown sugar, pruen puree, and molasses with an electric mixer until smooth. Add the apple juice and beat again. Add the flour, baking soda, ginger, cinnamon, and salt and beat until well mixed. Covered and refrigerate for at least 3 hours. Preheat the oven to 350º F and put parchment paper on two baking sheets (or spray the sheets with nonstick cooking spray.) Rolled the chilled dough into balls about the size of a large marble. Arrange the balls on the baking sheets and flatten them slightly with a glass with flour on the bottom of the glass to prevent sticking. Bake for 10 to 12 minutes or until the cookies are lightly browned. For extra-crisp cookies, bake for an additional minute. Cool the cookies on a wire rack. Repeat until all the cookes are baked.

Serving Size : 72

kwvegan vegan

Shared by: meryl