A chewiness and hint of spice from candied ginger. The crunch of chopped walnuts. Capped with the slight tang of lemon-infused icing. Sometimes just a little treat satisfies.
Ginger Gems from Veg. Times Mag Nov/Dec. 2006
This vegan recipe make 16-24 cookies.
¾ c. ¼ c. brown sugar
¼ c. vegan margarine unsweetened applesauce
¼ c. 2 tbsp oil (optional) I made them w/o any oil and they are VERY good.
1 tbsp molasses
1 tbsp tsp. vanilla
¼ c. water
¼ c. unsulphured ginger slices, finely chopped
2 c whole wheat (or any variety of whole grain flour)
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
¼ tsp ground ginger (my addition)
1 c ½ c. finely chopped walnuts
1 ½ cups sifted powdered sugar
1 ½ tbsp lemon juice
Preheat oven to 375°. In a large mixing bowl, mix together the brown sugar, applesauce, oil, molasses, and vanilla. Add in the water and chopped ginger mixing well. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon (and ground ginger, if using). Add dry ingredients to wet ingredients and mix just until combined. Stir in the chopped nuts. Drop batter by tbsp onto lightly oiled cookie sheet and flatten tops slightly with your fingers. Bake for 10-12 minutes. To prevent excessive dryness, don’t overbake. Allow to cool completely on cooling rack. For the glaze, add lemon juice to powdered sugar until you have a spreadable consistency that will drizzle a little down the sides of the cookie but not all run off.
This is what crystallized ginger (aka ginger slices) looks like:
Feb. 16, 2009
Today's mileage: 2 mile walk
Total monthly mileage: 44.25 miles
Bible reading? Fer sure.