How to Make Swedish Molasses Cookies
These thin, crisp molasses cookies are often baked at Christmastime and cut into shapes. Make them year-round for a light, low-fat dessert or snack. To store these cookies for later, cover them tightly.
Preparation time: 15 minutes, plus chilling time (2 hours or overnight)
Cook time: 15 minutes
Yield: About 7 dozen cookies
1 tablespoon baking soda
1⁄4 cup hot water
3⁄4 cup plain soymilk
1 cup molasses
11⁄2 teaspoons powdered vegetarian egg replacer mixed with 2 tablespoons water
1 tablespoon ginger
1 tablespoon cinnamon
1⁄2 teaspoon salt
1 cup vegetable oil
5 cups all-purpose flour
In a mixing bowl, combine the baking soda and water and stir until the baking soda has dissolved. Add the remaining ingredients in the order listed and blend thoroughly.
Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or overnight.
Preheat the oven to 375 degrees F.
Roll out the dough on a lightly floured table to about 1⁄8 inch thick and cut it into circles or other shapes by using a floured knife or 2 inch cookie cutter.
Place the cookies on greased or ungreased cookie sheets and bake for 15 minutes or until lightly browned. Remove from the cookie sheets, let cool, and serve.
Per serving: Calories 71 (From Fat 27); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 62mg; Carbohydrate 11g (Dietary Fiber 0g); Protein 1g.