Ginger Crinkle Tops
- 3/4 cup vegetable shortening
- 1 cup granulated sugar, plus approximately 1/2 cup extra for rolling
- Egg replacer equivalent to 1 egg or 1/4 cup soft silken tofu
- 4 Tbsp. dark molasses
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. ginger
- 1 tsp. ground cloves
- 2 cups all-purpose flour
- 1 cup raisins
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Preheat the oven to 350º F. Cream together the shortening, sugar, and egg replacer or tofu until smooth. Add the remaining ingredients and stir to mix thoroughly. Chill in the refrigerator for 30 minutes.
Form the dough into 1-inch balls and roll them in a shallow bowl filled with the 1/2 cup extra sugar, then place them on an ungreased cookie sheet. Allow room for the cookies to spread.
Bake the cookies for 8 to 10 minutes, being careful not to overbake them—if overbaked, they will become crispy rather than chewy.
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