GINGER ICEBOX COOKIES (VEGAN)
From Southern Living. Times given don't include refrigeration or freezing. Edited 12/10/08: I just made these with the following changes - Reduce sugar by 1/4, use whole wheat pastry flour for 1/2 the flour, and I skipped the water. I am not sure what purpose the water served, but removing it made a firmer dough, especially because I reduced the sugar (which took out some of the dry ingredients which would've only made the dough softer!).
Provided by Vino Girl
Categories Dessert
Time 35m
Yield 120 serving(s)
Number Of Ingredients 8
Steps:
- Beat butter at medium speed until creamy; gradually add in sugar and beat well.
- Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
- Dough will be very soft. Cover and chill for 2 hours.
- Divide dough into 4 equal portions; shape into 9 inch rolls.
- Wrap each in wax paper and freeze for at least 2 hours.
- When ready to bake, preheat oven to 350°F.
- Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
- Bake for 10-12 minutes.
- Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.
Nutrition Facts : Calories 45.3, Fat 1.6, SaturatedFat 0.3, Sodium 29.4, Carbohydrate 7.4, Fiber 0.1, Sugar 3.2, Protein 0.5
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