Thursday, December 23, 2010
May the Cookies Be With You
Nothing demonstrates one's complete lack of cookie cutters like the onset of the holiday season. There I was, ready to make gingerbread for us to snack on over the holiday, and I realized that I didn't have any seasonal cookie cutters. At all. No mittens, no little men and women, no snowflakes. Nothing.
Except Star Wars.
Not wanting to give up OR brave the crowded, crazy shops, I forged ahead. Star Wars is kind of like a religion isn't it? And isn't this time of year all about worshiping, uh, something? Regardless of all that, the cookies turned out well. We are well stocked for our much needed week-and-a-bit off from work. Oh, I can not wait.
Vegan Gingerbread Cookies
1/3 cup vegan shortening (I used Earth Balance)
1 cup brown sugar
1 cup molasses
1 cup water
6 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
In a large bowl, cream shortening (it works best at room temperature) with brown sugar and mix in molasses and 1/2 the water.
In a medium sized bowl sift the flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg.
Add the dry ingredients to the wet ingredients. Add the rest of the water slowly, stop when the dough is no longer crumbly and it holds together.
Turn the dough onto a floured counter top and work it with your hands until it comes together in a smooth ball.
Wrap the dough in plastic wrap and refrigerate for at least 1/2 an hour. It will be easier to work with the dough later on if you cut it into four equal sections first.
Preheat the oven to 350º. Line as many baking sheets as you have with parchment paper.
Remove one section of dough from the fridge and roll it to one quarter inch thickness on a floured counter top with a floured rolling pin. Cut your cookies out and arrange them on your prepared baking sheets about half an inch apart from one another.
Bake for 10 to 12 minutes.
Let cool completely and then decorate or don't.
Note! You can use the same sheet of parchment paper for multiple bakings. I rotated between large cookie sheets and smaller cookie sheets and I used each sheet of parchment for three different batches of cookies.
So that's it for me until after the holidays! I am going to take full advantage of my time off work to rest, read, watch movies, eat food, and reflect on the very busy and amazing year that was 2010. Happy Holidays to everyone, thanks for always reading and commenting and trying my recipes in your own kitchens!