rants & recipes

• 3 tbsp vegan margarine
• 1/4 cup sugar
• 1 tbsp molasses
• 1/2 cup + 2 tbsp flour, plus more to add later
• approx. 1 1/2 tbsp water
• 3/8 tsp baking soda
• 1/2 tsp powdered ginger
• pinch cloves
• 1 tsp fresh, grated ginger
• generous pinch salt
• 1/2 tsp vanilla

Instructions:

1. Cream margarine and sugar.
2. Mix flour and leavening.
3. Add all other ingredients to sugar mix, combine well.
4. Add wet mix to flour, kneed - add more flour as needed until dough comes together but is still *slightly* wet. Dough should be softer than "roll out and cut" cookie dough.
5. Refrigerate dough for 20 minutes.
6. Form dough balls, about 1" and flatten slightly. These cookies should flatten out as they cook.
7. Bake in preheated 350 degree oven for about 10 minutes (turn 1/2 way through).

Notes:

• I might use baking powder if omitting the fresh ginger. I would also use heaping teaspoon powdered ginger if omitting fresh ginger.
• Can omit cloves.
• This dough freezes well - just slice and bake!