Gingerbread Cookies

These are soooo yummy! You'll be amazed that this is possible without eggs!

1/3 c. canola oil
3/4 c. Succanat
1/4 c. molasses
1/4 c. soy milk
2 cups whole wheat flour (or a 50-50 mix of all purp. & whole wheat)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cinnamon
sprinkle of nutmeg and cloves
1/2 tsp. ginger

You know the drill.... put all that dry stuff in a sieve or sifter. Whisk the oil, Succanat, molasses and soy milk together well. (About 3 minutes) Stir in the dry ingredients. Make a couple disks with the dough; wrap them in plastic wrap and put them in the refrigerator to chill about an hour.

Now... if you get your waxed paper & masking tape out, you can make an inexpensive rolling surface on your counter that is very effective. Just secure the edges of the paper to the counter. Dust LIGHTLY with flour. Very lightly.

Roll out the cookies and cut with your favorite cutters. Place on a cookie sheet and bake at 350 degrees for 7-8 minutes. Let cool slightly, then move cookies to a wire rack to finish cooling.

My daughter's helped me make "Easter cookies" out of this dough. We rolled and rolled and ROLLED. It is a very supple dough and wasn't unmanageable even after multiple rollings.

*Modified from Isa and Terry