Peanut-Ginger-Sesame Cookies

January 30, 2010

I loved these cookies.  They’re pretty and they taste good.  There’s a lot of strong flavors, but I thought they were great.  Think of your usual ginger molasses cookies, but with a twist.  I took a plate of these to a girls’ get-together recently, and they all got eaten!

The original recipe came from Veganomicon.  It called for brown rice syrup, but since I didn’t have any, I substituted it with molasses.  As usual, I made a half recipe, which is what’s posted here.

By the time I got around to taking picture of these, there were two left. This is the prettiest one. :)

Ingredients:

  • 1 c. plus 2 T. flour.  (I used 1 c. all-purpose whole wheat flour, and 2 T. whole wheat pastry flour)
  • 1/4 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 1/4 t. ground ginger
  • 1/8 t. ground cinnamon
  • 1/4 c. vegan shortening, softened (Spectrum organic shortening works great)
  • 1/4 c. peanut butter
  • 2 T. molasses
  • 1/2 c. sugar, plus more for rolling
  • 1/4 c. soy milk
  • 1/2 t. vanilla extract
  • 1/4 t. almond extract (could use more though)
  • 1/3 c. candied ginger, finely diced
  • 1/3 c. sesame seeds

Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper.

Mix flour, baking powder, baking soda, salt, ground ginger, and cinnamon, and set aside.

In a small bowl, use electric beaters to cream the shortening until light and fluffy, about 3 mins.  Add the peanut butter, maple syrup, sugar, soy milk, and extracts, and continue to beat until creamy, 4 to 5 mins.  Stir in the flour mixture using a wooden spoon or a spatula, then add the chopped candied ginger and stir until a firm dough forms (mine was much wetter and stickier than I thought it should be, but the cookies turned out fine).

Roll dough into walnut-sized balls, and roll each in sesame seeds, then in sugar.  Place on the prepared cookie sheet, leaving a good amount of room between each cookie.

Bake for 10 to 11 mins. for chewy cookies, and up to 14 mins. for harder, crunchier cookies (The ones I made were chewy).

Allow cookies to cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.  Enjoy!  :)

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