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SOY BUTTER COOKIES
Makes 3 Dozen
Ingredients:
2/3 Cup Non-Hydrogenated Margarine
½ Cup Carob Syrup
¼ Cup Soymilk
1¼ Cups Whole Wheat Flour, or 1½ Cups
Brown Rice Flour
Finely Chopped Nuts for Topping
Directions:
Blend the margarine and syrup until smooth.
Add the soymilk and flour and stir well.
Shape the dough into a log 2 inches in diameter.
Refrigerate the dough for 1 hour to harden.
Preheat oven to 350 degrees.
Cut the log into 1/8-inch slices with a wet knife.
Brush soymilk and sprinkle some chopped nuts on top
of each cookie. Place on ungreased cookie sheet.
Bake for 10 minutes, until lightly browned.
Note: You can also roll this dough out between
2 pieces of waxed paper, and then cut with
cookie cutter to get different shapes.
Makes 3 Dozen
Ingredients:
2/3 Cup Non-Hydrogenated Margarine
½ Cup Carob Syrup
¼ Cup Soymilk
1¼ Cups Whole Wheat Flour, or 1½ Cups
Brown Rice Flour
Finely Chopped Nuts for Topping
Directions:
Blend the margarine and syrup until smooth.
Add the soymilk and flour and stir well.
Shape the dough into a log 2 inches in diameter.
Refrigerate the dough for 1 hour to harden.
Preheat oven to 350 degrees.
Cut the log into 1/8-inch slices with a wet knife.
Brush soymilk and sprinkle some chopped nuts on top
of each cookie. Place on ungreased cookie sheet.
Bake for 10 minutes, until lightly browned.
Note: You can also roll this dough out between
2 pieces of waxed paper, and then cut with
cookie cutter to get different shapes.
