Vegan Peanut Butter Cookies
1/2 cup soy margarine
1/2 cup organic peanut butter
1/2 cup unrefined sugar (Florida Crystals)
1/2 cup Succanat
1 substitute egg (En R G egg replacer)
1 1/4 cup unbleached flour
3/4 tsp baking soda
1/2 tsp baking powder (no aluminum)
Mix thoroughly the soy margarine, peanut butter,
unrefined sugar, Succanat and egg substitute. Blend in flour, baking
soda, and baking powder. Cover and chill.
Heat oven to 375 degrees. Shape dough into 1-inch balls.
Place 3 inches apart on lightly greased baking sheet. With fork dipped
in flour, flatten in crisscross pattern to 2 inches. Bake 10 to 12
minutes or until set but not hard. Cool on wire rack.
Makes about 3 dozen.
* * * * *
Vegan Butterscotch-Pecan Cookies
1 cup soy margarine
1 cup Sucanat
2 egg substitutes
1 1/2 tsp vanilla
3 cups unbleached flour
1/2 baking soda
Pecan halves (a few extra for nibblin' on)
Mix thoroughly soy margarine, Sucanat, egg replacer and
vanilla. Stir in flour and baking soda. Divide dough into 3 equal parts;
shape each part into a roll 1 1/2 inches in diameter and about 7 inches
long (!) Wrap in waxed paper; chill at least 4 hours.
Heat oven to 400 degrees. Unwrap dough and slice into
1/8-inch slices. Place 1 inch apart on ungreased cookie sheet. Press
pecan half into top of each cookie. Bake 8 to 10 minutes or until light
brown. Immediately remove from baking sheet.
The wrapped dough can also be frozen, for use at the
spur of the moment on a later date!
* * * * *
Gingerbread Cookies with Lemon Icing
1/2 cup soy margarine
1/2 cup Sucanat
1/2 cup dark molasses, unsulphured
1/4 cup water
2 1/2 cups unbleached flour
3/4 tsp baking soda
1 1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground cloves
Cream soy margarine and Sucanat. Blend in molasses,
water, flour, baking soda, spices. Cover; chill 2 to 3 hours.
Heat oven to 350 degrees. Remove dough from bowl and
place on floured board. If dough seems sticky, knead in a bit more flour
-- one heaping tablespoon at a time -- until stickiness is gone. Roll
dough 1/4 inch thick on lightly floured board. Cut with cookie cutters
into desired shapes. Place on ungreased baking sheet. Bake 8-12 minutes,
depending on size of cookie. Immediately remove from baking sheet. Cool
on wire rack. When cookies are completely cool, frost with lemon icing,
recipe below.
Lemon Icing
Confectioner's sugar (Jack Frost claims they do not
filter their sugar thru
bone char)
Lemon juice
Put about 2 cups of confectioner's sugar in a medium
bowl. Stir in lemon juice, one teaspoon at a time, to make the frosting
a thick spreading consistency. Spread on completely cooled cookies.
Decorate with raisins, cinnamon red hots, nuts, or anything else you'd
like. Enjoy!! =)
* * * * *
Chewy Chocolate Cookies
1 1/4 cups soy margarine, softened
2 cups unrefined sugar
2 egg substitutes
2 tsp vanilla
2 cups unbleached flour
3/4 cup cocoa
1 tsp baking soda
Heat oven to 350. In large mixer bowl cream soy
margarine and sugar until light and fluffy. Add egg replacer and
vanilla; beat well. In medium bowl, combine flour, cocoa and baking
soda; gradually blend into creamed mixture. Drop by teaspoonfuls onto
ungreased baking sheet. Bake 8 to 9 minutes (do NOT overbake -- cookies
will be soft. They will puff while baking and flatten while cooling.)
Cool slightly. Remove from cookie sheet onto wire rack. Cool completely.
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