Despite my dismay at the decline of the L.A. Times Food Section, I, of course, persist in reading it, hoping each week that it will have returned to its former glory, back from the edge that is its current near advertising supplement status. Last week was pretty good, I found myself interested in several articles, and what was especially exciting, even using a recipe. I veganized the Molasses Cookie recipe from Regina Schrambling's review of the recently reissued Silver Palate Cookbook. They turned out absolutely delicious.
Molasses Cookies
3/4 c. margarine
3/4 c. sugar
1/4 c. black strap molasses
1 flax egg
1 c. flour
3/4 c. whole wheat pastry flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. baking soda
1. Get out your ingredients and prepare your flax egg (1 Tbsp. ground flax + 3 Tbsp. water). Heat the oven to 350 and line two baking sheets with parchment paper.
2. In a medium saucepan, melt the margarine over low heat. Remove from the stove, and mix in sugar and molasses. Add the flax egg and blend well.
3. Whisk together the dry ingredients and stir this mixture into the wet. The batter will be oddly gelatinous. That's okay.
4. Drop heaping tablespoons of batter onto the prepared cookie sheet, leaving about 3 inches in between each mound.
5. Bake for 8-10 minutes, until the cookies have just begun to brown. Remove from the oven while they are still soft. Let cool on cookie sheet. Makes about 20 large cookies.
