Basic Fat-Free Cookie Dough - Ginger Crinkles

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This recipe contains directions the for Ginger Crinkles from the Hannukah menu.

 

* Exported from MasterCook *

 

Basic Fat-Free Cookie Dough

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 158

Serving Size : 56 Preparation Time :0:00

Categories : Cookies And Bars

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***BLENDED INGREDIENTS***

8 ounces reduced-fat medium-firm regular tofu

1/2 cup corn syrup

(or a rice or fruit concentrate syrup)

1 1/2 cups sugar or alternate sweetener

1 tablespoon pure vanilla extractor other extract

***DRY INGREDIENTS***

3 cups pastry flour

(white or whole wheat)

1 cup oat flour

OR brown rice flour

OR other low-gluten flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

***ADDITIONAL INGREDIENTS***

1/2 cup cold water -- MIXED WITH

2 tablespoons powdered egg replacer -- PLUS

2 teaspoons powdered egg replacer

For rolling the cookies

1/2 cup sugar or Sucanat or cinnamon-sugar

 

This dough makes a cookie that is crispy-chewy on the outside and a bit

cakey - but not dry - on the inside.

 

NOTE: Since these are rolled in sugar to make a crispy crust and keep the

insides moist, these cookies can easily burn. If you don't have the new,

double-bottomed cookie sheets, line your sheets with baking parchment or

oiled brown paper.

 

Preheat the oven to 350F.

 

Combine the blended ingredients in a blender or food processor until

smooth. Whisk the dry ingredients together in a medium bowl. In a medium

bowl, beat the water and egg replacer with an electric or rotary beater

until like softly mounded beaten egg whites. Add the tofu mixture to the

egg replacer mixture, and stir well. Add this to the flour mixture, and

mix thoroughly.

 

Drop rounded teaspoons of the dough into the 1/2 cup sugar, and shape them

into balls with your hands. Place the balls on the prepared cookie sheets

(see above) - you will need four, or do two batches of two pans

each. Place the balls well apart, and do not press down. Bake in the top

half of the oven for 12 minutes. Cool the cookies on racks. If not eaten

the same day, they should be frozen.

 

Makes 56 cookies

 

Per cookie: Calories: 59, Protein: 1 gm, Fat: 0 gm, Carbohydrates: 13 gm

 

Fudge Chews: Instead of the oat flour, use 1 cup unsweetened cocoa

powder. Use pure vanilla extract.

 

Ginger Crinkles: Use 1/2 cup dark molasses instead of corn syrup. Omit

vanilla or other extract. Add 1 tablespoon powdered ginger, 1

tsp. cinnamon, and 1/2 tsp. ground cloves. You could also add some

chopped candied ginger, if you wish.

 

Thumbprints: Use white flour and a light sugar. Use 2 teaspoons vanilla

and 1 teaspoon coconut extract. After the cookies are baked, make a

thumbprint indentation in each one, and fill each with 1/4 teaspoon thick

jam, jelly marmalade, or Lemon curd (you'll need about 5 tablespoons in all).

 

 

 

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