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Rye Snaps



Sift together the rye and flour, the baking soda, ginger, cinnamon, cloves, allspice, and salt. Set aside. Beat the margarine, sucanat, and molasses together until light and fluffy. Add the egg replacer and vanilla. Stir to combine. Add the dry ingredients and beat until smooth. Scrap from the bowl. tightly wrap the dough with plastic wrap. Refrigerate for at least 2 hours or up to 5 days.

Preheat the oven to 350. Grease at least 2 baking sheets and set aside.

Remove one half of the dough from the refrigerator. Pick off pieces of dough large enough to make 1 inch balls. Roll into balls, roll through turbinado and place on the cookie sheets, at least 1 1/2 inches apart. Grease a cookie stamp or the bottom of a drinking glass. Push onto the balls to flatten. Repeat with second half of dough.

Place the baking sheets, one at a time, in the oven and bake for 10 minutes, or until edges are lightly browned and cookies are just about firm. Let the cookies rest on the baking sheet for about 90 seconds. Use a spatula to move cookies to a wire rack to finish cooling and crisping. Store in an airtight container at room temperature for up to 2 weeks.