Newsletter - Animal Writes sm
22 December 1999 Issue

Vegan Gingerbread People
Adapted from Betty Crocker's Cookbook

1 cup soy margarine
1 cup unrefined sugar
1 cup dark, unsulphured molasses
1/2 cup water
5 cups flour
1 teaspoon baking soda
1 Tablespoon ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon

Cream margarine and sugar. Blend in molasses, water, flour, soda, ginger, nutmeg, allspice and cinnamon. Divide dough in half. With a rolling pin, roll one half between two long pieces of waxed paper to 1/4 inch thick. Do the same for the other half. Chill flat on refrigerator shelf 2 hours.

Heat oven to 375 degrees. Peel away the top piece of waxed paper from one of the dough halves. Cut with cookie cutters dipped in flour. Decorate with raisins. Place on ungreased baking sheet. Bake 10-12 minutes. Immediately remove from baking sheet; cool on wire rack.

Makes about 2 1/2 dozen four-inch cookies.

*For crisper cookies, roll dough 1/8 inch thick. Bake 8 minutes.

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