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Ginger Cookies

A home-style Ginger Cookies made with Vegetable Oil, Whole Wheat Pastry Flour, Soy Flour, Baking Soda, and Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 3 cup
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 1/3 cup
• 4 oz
• 2 tbsp

Method (preview)

1. 1

   In food processor, blender, or mixing bowl, combine oil and molasses and blend until light and smooth.

2. 2

   In another bowl, combine flours, baking soda, cinnamon, ginger, and cloves, and add to the molases mixture.

3. 3

   Blend.

4. 4

   Add orange juice or water as needed to make a pliable dough.

5. 5

   Chill about one hour.

6. 6

   Preheat oven to 350F.

7. 7

   Draw a butterfly outline about 4 inches long onto cardboard with your child's assistance. Cut it out and grease one side of it.

8. 8

   Roll half the dough at a time to 1/4" thickness.

9. 9

   Lay the butterfly pattern greased side down on the dough and cut around it with a sharp knife.

10. 10

    Repeat procedure, or for variety, cut out other patterns.

11. 11

    Store bought cookie cutters can also be used.

12. 12

    Bake in the upper third of the oven for 12 minutes or until cookies spring back when gently tapped in the middle.

13. 13

    Take them from oven before they brown and let them cool a few minutes before removing them to a wire rack.

14. 14

    Blend the cream cheese and orange juice concentrate until smooth.

15. 15

    When the cookies are cold, decorate the butterflies using currants and the cream cheese frosting, which can be applied with a slim paint brush.