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Re: Gingerbread man

I made the following Gingerbread cookies last night, and I find them
delicious.  They are definitely in the soft category, not crunchy.
I made the following changes:
* cut way down on the brown sugar and molasses
* used 2 egg whites from powdered egg whites
* did not chill the dough very long (I can't wait...)
* dropped by teaspoonfuls and flattened slightly instead of rolling out.
  I don't know how easy the dough would be roll out and cut into
  gingerbread man shapes.

Here's the recipe (which I probably got from this list some time ago,
but I don't know from whom...sorry)

Gingerbread man

1 c. canned pumpkin         3 c. flour
1 c. brown sugar            4 t. baking soda
1 c. blackstrap molasses    2 t. cinnamon
1 T. cider vinegar          2 t. ginger
3/4 c. rice milk            1/2 tsp cloves
1/2 tsp salt                1/2 tsp allspice
1 egg (optional)            1/2 tsp nutmeg

Stir ingredients in left column together until there are no lumps of brown
sugar remaining.  In a separate bowl mix ingredients on right together.
Add flour mixture to wet ingredients and stir until mixed.  Chill in
refrigerator for a few hours.  Roll out ¼" thick and cut cookies as
desired.  Bake at 350F until firm. These are great warm or cool.  Two of
them make a great outside to a non-fat-non-dairy frozen dessert cookie

Ellen M. Sentovich			
Cadence Berkeley Laboratories	1 510 647-2807 (office)
2001 Addison Street, 3rd floor	1 510 486-0205 (FAX)
Berkeley, CA  94704-1103		ellens@xxxxxxxxxxx