Part 119 (1/2)
Frosting: 2 tablespoons nonhydrogenated vegan margarine, softened
2 tablespoons soy milk, soy creamer, or rice milk
2 tablespoons dark rum
teaspoon vanilla extract
2 cups confectioners' sugar
Optional decoration: Freshly grated nutmeg
Colored sugar sprinkles
PREHEAT THE oven to 350F and lightly grease two baking sheets.
Prepare the cookies: In a large bowl, combine the oil, soy milk, granulated sugar, mola.s.ses, rum, and vanilla, and beat until slightly foamy. Sift in the flour, cornstarch, baking powder, baking soda, nutmeg, cinnamon, and salt, and mix until a soft dough forms.
Roll the dough into walnut-size b.a.l.l.s (about 1 heaping tablespoon), roll in the chopped pecans, and place about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until the cookies have puffed.
Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Prepare the frosting: Use electric beaters to cream the margarine until light and creamy. Add the confectioners' sugar and stir with a fork until crumbs form, then beat in the soy milk, rum, and vanilla. The frosting should have a consistency similar to that of b.u.t.tercream frosting. If it's too thin, beat in more confectioners' sugar, 1 tablespoon at a time, until the desired consistency is reached. Spread 1 teaspoon or more frosting on each cooled cookie. Sprinkle with nutmeg and colored sugar, if desired, while the frosting is still moist.
These are best when allowed to sit for a few hours so that frosting becomes firm.
CHEWY OATMEAL-RAISIN COOKIES.
MAKES 30 COOKIES.
COOKING TIME: 30 MINUTES.
Terry loves the chewy texture these cookies deliver from their caramellike brown rice syrup, nutty whole-grain flours, and plenty of raisins. This recipe is as basic as a pair of jeans and, we suppose, could be doctored with a handful of chocolate chips or shredded coconut, but why mess with perfection? These cookies are equally at home packed into lunchboxes or served with cold soy milk or a steaming cup of tea or hot apple cider.
cup canola or safflower oil
cup brown rice syrup
cup rice or soy milk
cup light brown sugar
1 teaspoon vanilla extract