Gingerbread Cookies

Recipe:  Gingerbread Cookies (vegan)

Adapted From:   Down to Earth

Retrieved:    12/7/12      Tested:  12/7/12

Servings:   varies     Prep Time:  15-20 min + refrigeration time

Notes:  Finally, a gingerbread cookie I feel good about! We also made this recipe as a comparison, which was also very tasty, but the cookies came out much darker than this posted recipe. This was also our first time using Spectrum Organic Vegetable Shortening, which is made from 100% palm oil. Glad we tried it! This was also my 2 yr old's first time helping out with cookie cutters. I also cut some of the dough into rectangles and we put together our first gingerbread house with homemade peanut butter and raisins. Next year, we will try chocolate frosting.

Ingredients: 3 cups spelt flour 1 teaspoon baking soda 2 teaspoons ground ginger 2 teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground nutmeg ½ cup vegetable shortening, at room temperature ½ cup date sugar ½ cup maple syrup 1/2 Tablespoon orange zest

Instructions: 1. Combine and mix the first six ingredients in a medium bowl (flour through nutmeg), and set aside. 2. In a larger bowl, cream the shortening with the date sugar. Then add the maple syrup and orange zest. 3. Add dry to wet, then mix until combined. 4. Cover bowl with a plate and refrigerate for at least 2 hours. Otherwise if refrigerating longer, place in an airtight container. 5. Sprinkle flour on a clean dry surface and flour your rolling pin. Remove half the dough from the fridge and roll out the dough for desired cookie: For a crispier cookie: roll dough to ⅛" thick For a softer cookie: roll to ½" thick (Ours were about 1/4 inch thick.) 6. Cut out dough with cookie cutters and place on greased or non-stick cookie sheet about 1 inch apart. 7. Bake at 325 degrees for 10-12 min for chewy cookies. The dough should be slightly soft because they harden as they cool.