Recipe By: Susan
I made the Gingerbread cookie recipe that I posted last week, and it was a qualified success. My husband, my daughter, and her five-year-old (non-vegetarian) friend all loved them; I thought they were okay. They had a somewhat chewy texture that most fat-free cookies seem to have, but I think they would have been better if I’d used pastry flour instead of regular whole wheat. The second batch came out better than the first because I overcooked the first ones a little. I made a couple of changes (like decreased the molasses and used agave nectar for part of it because I don’t like a really strong molasses taste) and I cut the recipe in half. Here’s my revised and tested version:
1/8 cup applesauce
1/4 cup brown sugar
1/4 cup dark molasses
1/2 cup agave nectar (maple syrup or molasses if you want)
1/4 cup cold water
1 1/2 cups white flour
1 1/2 cups whole wheat flour
1 t allspice
1 t ginger
1 t cloves
1 t cinnamon
1 t vanilla
1 t baking soda
1/4 t salt
1/2 T cold water or more, if necessary
Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/4 cup cold water and vanilla.
Mix together dry ingredients. Add to the dough. Add cold water by the half tablespoon until dough holds together well. Mix well.
Cover bowl and chill dough (for at least one hour.) (I’m not sure this step is really necessary, since there is no fat that needs to chill.)
Preheat oven to 350. Roll out dough thick (1/4-1/2 inch). Cut with small glass (1-2 inch diameter) or cookie cutters. Place on lightly oiled (sprayed)
Bake about 7 minutes. Dust with powdered sugar and allow to cool.
I made cute gingerbread men (or women!) and gingerbread reindeer.