October 30, 2011

ghost cookies

Here is a recipe for standard cookie dough that can be rolled out and cut into desired shapes. You can also divide the recipe in half, use plain brown rice syrup in one and Chocolate Rice Syrup in another, and combine the two kinds of dough for a fun marbled effect.
Happy Halloween!

3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour 
1/4 tsp baking powder 
1/4 tsp baking soda 
1/4 tsp sea salt

3 TBS safflower oil 
1/4 cup Suzanne’s Chocolate Rice Syrup (use regular rice syrup for plain vanilla cookies) 
1 tsp vanilla extra
extra flour for rolling out the dough
  1. Mix all the dry ingredients in one bowl. Mix the wet ingredients in another bowl. 
  2. Add the mixed wet ingredients to the dry ingredients and mix. Form into a ball with your hands. If the dough seems a little too wet, add some white flour. 
  3. Dust some flour on a parchment paper and roll out the dough thinly with a rolling pin. Cut out the dough with a cookie cutter of your choice. 
  4. Lay the cookies on a baking pan lined with parchment paper and bake them in a 350 degree oven (preheated) for 11 minutes. Rotate the pan and bake for another 2 to 3 minutes. Let cool on a rack.

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