Veganomicon: The Ultimate Vegan Cookbook Part 119

Frosting: 2 tablespoons nonhydrogenated vegan margarine, softened

2 tablespoons soy milk, soy creamer, or rice milk

2 tablespoons dark rum

teaspoon vanilla extract

2 cups confectioners' sugar

Optional decoration: Freshly grated nutmeg

Colored sugar sprinkles

PREHEAT THE oven to 350F and lightly grease two baking sheets.

Prepare the cookies: In a large bowl, combine the oil, soy milk, granulated sugar, mola.s.ses, rum, and vanilla, and beat until slightly foamy. Sift in the flour, cornstarch, baking powder, baking soda, nutmeg, cinnamon, and salt, and mix until a soft dough forms.

Roll the dough into walnut-size b.a.l.l.s (about 1 heaping tablespoon), roll in the chopped pecans, and place about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until the cookies have puffed.

Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.

Prepare the frosting: Use electric beaters to cream the margarine until light and creamy. Add the confectioners' sugar and stir with a fork until crumbs form, then beat in the soy milk, rum, and vanilla. The frosting should have a consistency similar to that of b.u.t.tercream frosting. If it's too thin, beat in more confectioners' sugar, 1 tablespoon at a time, until the desired consistency is reached. Spread 1 teaspoon or more frosting on each cooled cookie. Sprinkle with nutmeg and colored sugar, if desired, while the frosting is still moist.

These are best when allowed to sit for a few hours so that frosting becomes firm.

CHEWY OATMEAL-RAISIN COOKIES.

MAKES 30 COOKIES.

COOKING TIME: 30 MINUTES.

Terry loves the chewy texture these cookies deliver from their caramellike brown rice syrup, nutty whole-grain flours, and plenty of raisins. This recipe is as basic as a pair of jeans and, we suppose, could be doctored with a handful of chocolate chips or shredded coconut, but why mess with perfection? These cookies are equally at home packed into lunchboxes or served with cold soy milk or a steaming cup of tea or hot apple cider.

cup canola or safflower oil

cup brown rice syrup

cup rice or soy milk

cup light brown sugar

1 teaspoon vanilla extract

2 cups whole wheat pastry flour or all-purpose flour

teaspoon baking soda

teaspoon baking powder

2 teaspoons ground cinnamon

teaspoon ground nutmeg

teaspoon allspice

teaspoon salt

2 cups rolled or instant oats

1 ups Thompson raisins

PREHEAT THE oven to 350F and lightly grease two baking sheets.

If you have any issues with cookies' sticking to the baking sheets, line sheets with either baking parchment or Silpats.

In a large bowl, combine the oil, brown rice syrup, soy milk, brown sugar, and vanilla, and beat until smooth. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt, and combine to beat just until a dough begins to form. Fold in the oats and raisins.

Roll the dough into walnut-size b.a.l.l.s (about 1 heaping tablespoon) and place about 2 inches apart on the baking sheets. Press the cookies down lightly with your fingers or the bottoms of a gla.s.s dipped in water (to prevent sticking). Bake for 10 to 12 minutes, until the cookies have spread and are lightly browned.

Remove from the oven and allow to cool on their baking sheets for about 2 minutes before transferring to a wire rack. Cool the cookies completely before storing in a tightly covered container.

ALMOND-ANISE BISCOTTI.

MAKE 18 COOKIES.

TIME: ABOUT AN HOUR.

This is the cla.s.sic twice-baked Italian cookie-not overly sweet, bursting with toasted almonds or chocolate or spices, with a definite cookie crunch. These biscotti are ideal treats for midafternoon snacks or packing into lunch boxes, especially lunch boxes for grown ups. And of course, these hold up perfectly when dipped into tea or a soy latte. Try some of the variations as well, such as the Orange-Chocolate Chip and Cranberry-Pistachio.

cup almond or soy milk

2 tablespoons ground flaxseeds