Gingerbread Cookies for vegetarians

The key to keeping these treats delicate and chewy is to reveal the mixture on plastic wrap or wax paper while it's still warm; then chill it before cutting into shapes. To take to a gathering, stack the plastic-wrapped, pre-moved pieces of batter on a heating sheet. For a simple enlivening alternative, pipe dissolved chocolate and Imperial Icing out of plastic sandwich packs: basically clip a minor corner off every sack. 

Fixings:

¾ container unsulfured molasses

¾ container light cocoa sugar

1½ tsp. preparing pop

¾ container (1½ sticks) margarine, mellowed

2¾ tsp. ground ginger

2½ tsp. ground cinnamon

½ tsp. salt

3/8 tsp. ground cloves

1 extensive egg, beaten

4¼ containers unbleached universally handy flour

⅔ container solidified ginger, finely cleaved

Directions:

1. Consolidate molasses and cocoa sugar in pot; warm over medium-high warmth 2 to 3 minutes, or until sugar breaks down and bubbles show up around edges of pot. Expel from warmth, and mix in heating pop. Include spread, ginger, cinnamon, salt, and cloves, blending until margarine is dissolved. Mix in egg, then flour, and blend until no white streaks remain. Include solidified ginger.

2. Line workspace with 10-inch-long sheet plastic wrap. Take off still-warm mixture to 3/8-inch thickness on plastic wrap. Cover with plastic wrap, and place on heating sheet. Rehash with residual mixture. Chill ten  minutes, or up to eight hours.

3. Preheat stove to 350°F, and line heating sheets with material paper. Cut mixture into shapes with treat cutters, and exchange to arranged preparing sheets. Squeeze scraps together and rehash. (In the event that batter is too warm, refrigerate 10 minutes.) Prepare 10 minutes, or until firm to touch. Serve warm, or exchange to wire rack to cool totally.

Sustenance Data:

Calories: 207

Protein: 3 g

Add up to Fat: 6 g

Immersed Fat: 3.5 g

Sugars: 36 g

Cholesterol: 24 mg

Sodium: 179 mg

Fiber: 1 g

Sugar: 14 g

Yield: Makes 24 4-inch treats