cehwiedel: Opinion, Analysis, Humor,
Satire, Mystery, Fantasy & Facts
Satire, Mystery, Fantasy & Facts
Foodie Foto Recipes, Collection #01
Wheatless Gingersnap Cookies
dry ingredients:
1 C oat flour
3/4 C plus 2 Tb rice flour
3/4 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
1 C oat flour
3/4 C plus 2 Tb rice flour
3/4 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp cloves
creaming ingredients:
6 Tb corn oil margarine
1 C sugar
6 Tb corn oil margarine
1 C sugar
remaining ingredients:
1 egg
1/4 C molasses
1 tsp vinegar
1 egg
1/4 C molasses
1 tsp vinegar
Preheat oven to 350°F.
1. Sift dry ingredients together.
2. Cream sugar into margarine until light
and fluffy.
3. Add egg to creamed mixture, beating
until mixed thoroughly.
4. Add molasses and vinegar to creamed
mixture, beating until mixed thoroughly.
5. Add the sifted dry ingredients to the
creamed mixture, beating thoroughly.
6. Chill dough for easier handling
7. Using a rubber spatula and small spoon,
place heaping spoonsful of dough well-separated on a cookie
sheet.
8. Bake cookies for 8 to 10 minutes,
longer if you prefer crisper cookies.
9. Cool slightly on cookie sheet, then
lift with a pancake turner and set on cooling rack to finish
cooling.
Makes about two dozen cookies.
