Chocolate Chanukkah Cookies
Recipe by Wen Zientek
This recipe comes from the mother of a friend of mine that makes these
cookies every year. They are lower in fat than more traditional cookies are
always quickly gobbled up. I like using Star of David cutters, but gelt or
dreidel cutters also work great. These cookies can also be frosted with royal
icing or glazed.
1/4 cup prune butter
1 cup sugar
egg substitute equivalent to 2 eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 cups flour
1/2 cup cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
powdered sugar
Beat the prune butter, sugar, and egg substitute in a large bowl until light
and fluffy. In a small bowl whisk together the flour, cocoa, baking powder,
baking soda, and salt. Add the flour mixture to the egg mixture and beat until
well blended. Cover tightly and chill for 2 hours. Preheat the oven to 350
degrees. Turn the dough out onto a lightly floured surface and roll 1/8 inch
thick. Cut with star cookie cutters and place 2 inches apart on ungreased cookie
sheets. Bake for 4 to 6 minutes, or until firm. Cookies should not brown. Cool
for one minute on the sheets and then carefully place on wire racks. Lightly
dust the cookies with powdered sugar. Store in an airtight
container.
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