Vegan Snickerdoodles
Ingredients:
- Cream together:
- 1 cup Earth Balance (at room temperature)
- 1 1/2 cups natural granulated sugar
- Whip until foamy, then stir in:
- 1 tablespoon Ener-G
- 4 tablespoons water
- Whisk together, then stir in:
- 2 3/4 cups flour (I used a mix of AP, whole-wheat pastry, and spelt)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
Roll the dough into balls, then coat with cinnamon-sugar. Bake on parchment-lined cookie sheets at 400 for about 8 minutes. (If your oven is lousy like mine, make sure to rotate your sheets front-to-back halfway through the baking time.)
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