Searching for a favorite ingredient? Looking for a special recipe?

Tuesday, March 19, 2013

♥ Vegan Double-Ginger Cookies ♥

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup finely chopped crystallized ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 
  • 1/2 teaspoon ground ginger
  • 1 1/4 cups sugar, divided 
  • 1/2 cup applesauce
  • 1/4 cup vegetable oil
  • 1 teaspoon grated lemon rind 
  • 1 tablespoon lemon juice 
  • 1/4 teaspoon vanilla extract
  • Cooking spray 

Preparation

  1. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk. Make a well in center of mixture. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla). Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
  2. Preheat oven to 350°.
  3. Lightly coat hands with flour. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky). Roll balls in 1/4 cup sugar. Place balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until lightly browned. Cool 1 minute on pan. Remove from pan; cool completely on wire racks.
  4. Note: These freeze well. Place cooled cookies in a heavy-duty zip-top plastic bag; store in freezer for up to 1 month. Thaw at room temperature.
Makes 2 dozen.

~~Cooking Light, May 2001~~

No comments: