gingerbread cookies
 
 
 When I was a kid, my mom always used to make wonderful soft spicy molasses
 cookies.  I had a craving for these yesterday, so I made a batch, modifying
 as I went.
 
 1 c. canned pumpkin
 1 c. brown sugar
 1 c. blackstrap molasses
 3/4 c. rice milk 
 1 T. cider vinegar
 1/2 t. salt
 1 fake egg (I forgot to use it though and they were still good)
 
 stir these ingredients together (much easier than the equivalent 'butter/
 creaming step in the original recipe) until there are no lumps of brown 
 sugar remaining.
 
 add to 3 c. flour in a separate bowl and mix well
 4 t. baking soda
 2 t. cinnamon
 2 t. ginger
 1/2 t. cloves
 1/2 t. allspice
 1/2 t. nutmeg
 
 add flour mixture to wet ingredients and stir until mixed, then add
 2 more cups of flour and keep stirring, just until flour is absorbed.  Flour
 lumps are not desirable, but you don't want to over-stir either.
 
 Chill in refrigerator for a few hours.  Roll out 1/4 inch thick and cut 
 cookies as desired.  Bake at 350 until firm (touch a cookie with your finger,
 if you can make a print, it’s not done) but do not brown or overcook.
 
 These are great warm, but the cool ones that I'm munching right now are good
 too.  And of course 2 of them make a great outside to a non-fat-non-dairy
 frozen dessert cookie sandwich.