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GLAZED GINGERSNAPS (Parve/no 'Margerine)



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Amarante




 
 
    
 

Post Wed, Oct 14 2015, 7:30 pm
I've started baking with coconut oil. It's a healthy choice and can add a subtle flavor although these are so flavorful you can't taste the slight coconut. The coconut oil is melted in this recipe but there are recipes when it makes a good sub for a solid fat or shortening.

GLAZED GINGERSNAPS

Source: The Chew: A Year of Celebrations

Serves: Makes 3 dozen

FOR THE GLAZE:

1/2 cup confectioners’ sugar
1/4 teaspoon cardamom
Juice of 1 lemon

FOR THE COOKIES:

2 1/2 cups unbleached flour
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon Salt
1/4 cup real maple syrup
3/4 cup coconut oil (measured while solid, then melted)
1/4 cup unsweetened natural applesauce
1/4 cup molasses
1 tablespoon freshly grated ginger

TO MAKE THE GLAZE:

1. In a small bowl, mix together the confectioners’ sugar, cardamom, and lemon juice. Mix until liquid, adding a small amount more water if necessary.

TO MAKE THE COOKIES:

2. Preheat oven to 350°F. In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cardamom, and salt.

3. In a large bowl, using an electric mixer or a whisk, combine the maple syrup, coconut oil, applesauce, molasses, and fresh ginger. Gradually add in the dry mixture until the dough comes together. Form into 1-inch balls and arrange on a cookie sheet, evenly spaced.

4. Bake for 10 to 12“4. Bake for 10 to 12 minutes, until very dark, rotating halfway through cook time. Cool on a wire rack, and use a pastry brush to lightly glaze.”
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