Gingerbread Cookies

My house smells like Christmas!  I’ve modified Isa Chandra Moskowitz’s Gingerbread Cut-Out Cookies recipe with great success.  The original recipe calls for canola oil and 1/2 teaspoon of grated nutmeg.  I had neither, so I substituted olive oil and omitted the nutmeg.  It worked for me, but do as you please.  Decorate with icing, sprinkles or chocolate!  Be sure to play a cheery tune or two (can I recommend, “Walking in the Air” from The Snowman) and make a few paper snowflakes while you’re at it.  Happy holidays! -Amanda

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Gingerbread Cookies

1/3 cup oil

3/4 cup sugar

1/4 cup molasses

1/4 cup soymilk

1 cup all purpose flour

1 cup whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1/2 tablespoon ground ginger

Directions

1.  In a blender, combine oil, sugar, molasses and soymilk until emulsified.

2.  In a separate bowl, whisk together remaining dry ingredients.

3.  Mix the wet ingredients into the dry until a stiff dough forms.  Let chill at least one hour and up to 3 days.

4.  When ready to bake, preheat oven to 350 Fahrenheit.

5.  Roll out dough to about 1/4 inch thickness.  Cut out any shape that makes your heart happy!

6.  Place cut out cookies on a greased and floured cookie tray.

7.  Bake 12-16 minutes.

8.  Let cool.  Ice and eat!

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