Gingerbread Cookies
INGREDIENTS:
1/4 c Applesauce
1/2 c Brown sugar
1 1/2 c Dark molasses
1/2 c Cold water
3 c White flour
3 c Whole wheat flour
2 ts Allspice
2 ts Ginger
2 ts Cloves
2 ts Cinnamon
2 ts Vanilla
2 ts Baking soda
1/2 ts Salt
1 tb Cold water
1/4 c Applesauce
1/2 c Brown sugar
1 1/2 c Dark molasses
1/2 c Cold water
3 c White flour
3 c Whole wheat flour
2 ts Allspice
2 ts Ginger
2 ts Cloves
2 ts Cinnamon
2 ts Vanilla
2 ts Baking soda
1/2 ts Salt
1 tb Cold water
Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2 cup cold water and vanilla.
Mix together dry ingredients. Add to the dough. Add 1 T cold water. Mix well.
Cover bowl and chill dough (for at least one hour.)
Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small glass (1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet.
Bake about 10 minutes (until no imprint remains when touched lightly with finger).
Notes: This recipe is from Sonja and William Conner's The New American Diet (pp. 365).
Mix together dry ingredients. Add to the dough. Add 1 T cold water. Mix well.
Cover bowl and chill dough (for at least one hour.)
Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small glass (1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet.
Bake about 10 minutes (until no imprint remains when touched lightly with finger).
Notes: This recipe is from Sonja and William Conner's The New American Diet (pp. 365).