Wednesday, October 8, 2008

Pumpkin Pie Spice Cookies - Vegan

Pumpkin Pie Spice Cookies
makes about 20 cookies

1 C bread flour
.25 C AP flour
.75 C white whole wheat flour
.75 t baking soda
1/8 t salt
1 t ginger
1 t cinnamon
.25 c nutmeg

3/8 C margarine
1/8 C shortening
3/8 C sugar
3/8 C packed light-brown sugar
.25 C pumpkin purée

Creaming method.

Divide dough in two. Between two pieces of parchment paper, roll out half of dough to .25-inch thick. Transfer to a baking sheet and chill for 8 minutes in the freezer. Repeat with remaining half of dough.

Preheat oven to 350º.

Cut dough with a shaped cookie cutter. Transfer shapes to a lined baking sheet. Freeze cookies on sheet for 15 minutes prior to baking.

Bake for 12-16 minutes, until cookies are lightly browned around the edges and puffing is reduced. Cool on pan 3 minutes; transfer to a wire rack to cool completely.

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