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Print this Recipe    Ginger Cookies

Butterfly Ginger Cookies

1/3 cup vegetable oil
1/2 cup blackstrap molasses
3 cups whole wheat pastry flour
1/4 cup soy flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/3 teaspoon cloves
1/3 cup orange juice, or water

4 ounces cream cheese
2 tablespoons frozen orange juice concentrate, slightly thawed

In food processor, blender, or mixing bowl, combine oil and molasses
and blend until light and smooth. In another bowl, combine flours,
baking soda, cinnamon, ginger, and cloves, and add to the molases
mixture. Blend. Add orange juice or water as needed to make a
pliable dough. Chill about one hour. Preheat oven to 350F.

Draw a butterfly outline about 4 inches long onto cardboard with
your child's assistance. Cut it out and grease one side of it.
Roll half the dough at a time to 1/4" thickness. Lay the butterfly
pattern greased side down on the dough and cut around it with a
sharp knife. Using a broad spatula, lift the dough onto a baking
sheet lightly greased with a mixture of liquid lecithin and oil.
Repeat procedure, or for variety, cut out other patterns. Store
bought cookie cutters can also be used. Bake in the upper third
of the oven for 12 minutes or until cookies spring back when gently
tapped in the middle. Take them from oven before they brown and
let them cool a few minutes before removing them to a wire rack.
Blend the cream cheese and orange juice concentrate until smooth.
When the cookies are cold, decorate the butterflies using currants
and the cream cheese frosting, which can be applied with a slim
paint brush.


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