Date: Fri, 20 Nov 1998 10:41:50 -0800
From: "Ellen M. Sentovich" (ellens@Cadence.COM)
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.
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 substitute 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 1/4" 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