Title: Gingernuts
Categories: Dessert Cookie Vegetable
Yield: 1 Servings

5	tb	Non-dairy margarine
1 1/2	c	Unbleached white flour
1 3/4	ts	Baking powder
1/3	c	Sucanat (a raw granular sugar)
4	tb	Barbados molasses*
3/4	ts	Baking soda
2	ts	Ginger, ground

* Lighter-tasting than blackstrap molasses.

Rub margarine into flour and baking powder until mixture resembles fine crumbs. Stir in Sucanat.

Warm molasses in a saucepan and stir in baking soda and ginger. Add ginger mixture to dry ingredients, and knead well to form a soft dough.

Roll mixture into balls about the size of a walnut. Place well apart on oiled baking sheets and flatten slightly. Bake at 350 F. degrees about 15 minutes. Allow to cool slightly on the baking sheet before transferring to a wire rack.

Source: "Simply Heavenly: The Monastery Vegetarian Cookbook," by Abbot George Burke (St. George Press, Geneva, Neb., 1991, $19.95), seen in the newspaper 12/95.

Typed into MM format for you by Iris Grayson.

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