The Altitude Adjustment Section
I didn’t get to this recipe the other day and its very good — and even vegan!
Ingredients
2 1/4 cup AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 cup vegetable shortening
1/2 cup chunky peanut butter
1/4 cup brown rice syrup
1 1/4 cup granulated sugar
1/2 cup soy milk
1 teaspoon vanilla
1/2 teaspoon almond extract
5 ounces candied ginger, diced fine
1/3 cup white sesame seeds
1/3 cup black sesame seeds
Procedure
Preheat oven to 350. Line 2 cookie sheets with parchment or lightly grease. Sift together the flour, powder, soda, salt, ginger and cinnamon and set aside. In your electric mixer cream together the shortening for about 3 minutes and then add the peanut butter, rice syrup, sugar, soy milk, and extracts. Mix well for 4 minutes more. Now using a spatula stir in the flour mixture then add chopped ginger. You will be making very firm dough, which will require you to use your hands to get it all mixed. Roll dough into walnut size balls and then roll in sesame seeds. Place on cookie sheet 1 1/2 inches apart. Flatten cookies slightly with your hand and then bake 10-12 minutes for chewy cookies or 14 minutes for crunchy cookies. Allow to cool a few minutes on sheet pan before moving cookies.
