Monday, May 21, 2007
FRESH MINT COOKIE
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 C butta
1 1/2 C white sugar
3 Tbl very finely chopped mint
1 flegg (1 Tbl golden flax, ground and whisked with 3 TBl water)
1 tsp vanilla extract
4 tbl soymilk mixed with 1/2 tsp cider vinegar
Preheat oven to 375 degrees F.
Make buttermilk by combining vinegar and silk in small bowl. Set aside.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the flegg and vanilla.
Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet.
With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie.
Sprinkle with turbinado
Bake for 8 to 10 minutes or until slightly golden.
Let stand for 2 minutes before removing to cool on a rack.
i made 50 small cookies 25 each tray
first btch slightly smaller 8 min, 10 min for second cant tell much difference 9 min for 50 same size probly good.
these are irresistable i ate like 10 today so good. really minty even without extract.
i am otis spunkmeyer
Tuesday, May 1, 2007
this makes 2 dozen. the original made 4 dozen and i cut it down.
1/4 C oil
1/4C earth balance
3/8C peanut butter
1 C sucanat
1 Flegg (1Tbl golden flax, ground then whisked with 3 Tbl water)
1 tsp vanilla
Cream fats and sugar. Add flegg and vanilla.
Stir seperately then add:
3/4 C oat flour (coffee grinder some rolled oats)
1/2 C whole wheat flour
1/2 tsp baking powder
1/2 tsp bking soda
scoop onto baking sheet by the Tablespoon. Leave 2", they spread alot
bake 11min at 350
I found a better peanut butter cookie! I dont know if its the best yet but this one is way better than the super greasy one I was using from veg web. I found this on Wholesome Sweeteners website and veganized it. They have lots of recipes for fancy sugars and I bet they are all pretty good. Sugar companies should know how to make cookies after all