Gingerbread Cookies

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3 cups whole wheat pastry flour 1 tablespoon aluminum-free baking powder 4 teaspoons powdered ginger, or 2 tablespoons peeled and grated small fresh ginger, or half of each 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon cloves 1/4 teaspoon mace 1/2 teaspoon sea salt 1/2 cup light vegetable oil (canola, walnut, etc ! 3/4 cup pure maple syrup or part barley malt syrup 1/3 cup instant grain "coffee" powder 1/4 cup currants or fruit-sweetened dried cranberries for decoration

1 #reheat the oven to 4$$% & 'ine two baking sheets with parchment or brush with oil 2 (i) dry ingredients *nclude fresh ginger with wet ingredients, and to release color and flavor of grain "coffee," whisk it with wet ingredients (+ote, &inely ground instant grain "coffee" dissolves easily in room temperature li-uid, but for grain "coffee" granules, heat the wet ingredients together and let sit until "coffee" granules have dissolved ! .dd wet mi)ture to dry (i) well and shape dough into a cohesive ball 3 /oll out dough 1/4 inch thick between sheets of wa)ed paper 0o maintain uniformly dark color for gingerbread dough, flour only the bottom sheet 1ut out shapes with cookie cutters 0ransfer to baking sheets and then press currants or dried cranberries in place for eyes, nose, mouth, and 3 buttons 4 2ake cookies until golden on the bottom, 1$ to 12 minutes (akes 1 to 1 1/2 do3en 4 ) 3 1/2-inch cookies 1alories, 1546 #rotein, 1g6 7aturated &at, 8g6 &iber $ 2g6 1arbohydrate, 29g6 &at, 5g6 1holesterol, $6 7odium, 134mg 1alories from 1arbohydrate, 53:6 1alories from &at, 33:6 1alories from #rotein, 3: Luscious Lemon Snaps "0his is 0;< cookie for the lemon lover +ot overly sweet, but tangy from fresh lemons " Yields 4 dozen. 2 1/2 cups all-purpose flour 1 1/2 cups white sugar 2 teaspoons baking soda 1/4 teaspoon salt

2 tablespoons lemon 3est 3/4 cup vegetable oil 1/2 cup fresh lemon =uice 2 teaspoons vanilla e)tract 1 #reheat oven to 34$ degrees & ( 194 degrees 1 ! >rease cookie sheets 2 *n a medium bowl. @ to 1$ minutes 'ightly brush three baking sheets with oil or line with parchment paper6 set aside 2 (eanwhile. and lemon 3est (ake a well in the center and fill it with the oil. salt. sugar. stir together the flour. put oats into food processor and pulse on/off si) times . onto the prepared cookie sheet 2ake for 1$ to 12 minutes in the preheated oven <dges should be golden brown &or a softer cookie. bake for only 9 minutes 1ool on racks. lemon =uice. about 2 inches apart. baking soda. #ut everything into the food processor and blend until dough forms 3 ?rop cookie dough by teaspoonfuls. pulse two more times to thoroughly combine 0ransfer mi)ture to large bowl . allspice and nutmeg and process to blend 7crape down sides of bowl with rubber spatula.lternate method. and store in an airtight container Makes 24 servings Jam o! Cookies (akes 3 do3en • • • • • • • • • • • • 1 cup walnuts (5 o3 ! 2 cups old-fashioned rolled oats 1/2 cup rice flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon allspice 1/4 teaspoon grated nutmeg 1/4 cup vegetable oil 1/3 cup brown rice syrup 1/3 cup pure maple syrup 1 tablespoon vanilla e)tract 3 tablespoons all-fruit preserves 1 #reheat oven to 34$% & #lace walnuts on baking sheet and bake until lightly toasted. cinnamon. and vanilla 7tir everything together until it forms a dough .dd rice flour. salt.

spacing about 2 inches apart 2ake until bottoms are lightly browned. • • • • • • • 3/4 cup whole wheat pastry flour or spelt flour 1/4 cup arrowroot powder or oat flour 1/2 teaspoon aluminum-free baking powder 1/@ teaspoon sea salt 3 tablespoons canola oil 1/4 cup &ruit7ource syrup or another li-uid sweetener 1 tablespoon vanilla 1 #reheat the oven to 34$% & 'ine a baking sheet with parchment or brush it with oil 2 (i) dry ingredients *n another bowl.3 Ahile walnuts are still warm. maple syrup and vanilla and process until blended and smooth . rice syrup. grind them to a paste in food processor . about 1$ minutes 0ransfer cookies to wire rack to cool "anilla Cookies &rom 7weet and +atural Arrowroot powder makes these cookies perfectly crisp.dd oil. @ to 12 minutes 0ransfer baking sheet to a cooling rack (akes 1 to 1 1/2 do3en . make a deep indentation in center of each cookie &ill each indentation with about 1/4 teaspoon fruit preserves #lace cookies on prepared baking sheets. whisk wet ingredients together and add to dry 7tir well and form a smooth ball of dough /oll dough out -uite thin (up to 1/@ inch! between sheets of wa)ed paper (dust the bottom sheet liberally with arrowroot powder or flour! 3 1ut 3-inch rounds with scalloped cookie cutters and transfer to baking sheet 2ake until golden around the edges and underside.dd mi)ture to dry ingredients and mi) until =ust blended (?ough will be sticky ! 4 7coop out heaping teaspoonfuls of dough /oll into balls and flatten to form cookies about 1 3/4 inches in diameter (*tBs helpful to dip hands and utensils and water with working with this sticky dough ! Aith your thumb.

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