Spice Cookies
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 3 teaspoons cinnamon
- 2 teaspoons cardamom
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup of vegan margarine
- 3/4 cup sugar
- 3 tablespoons rice milk
- 2 tablespoons agave nectar
Preheat the oven to 350F.
Combine all of the dry ingredients (accept the sugar) in one bowl and set aside. Mix the margarine, sugar rice milk agave nectar in another and slowly add in the dry ingredients.
Make small balls (between a large marble and a golf ball) and lay on a cookie sheet. I could fit three to a row and four rows.
Fill a small bowl with sugar and wet the bottom of drinking glass with water. Press the sugared glass down on one cookie to flatten and rotate the glass as you remove so it doesn’t stick. Re-wet and re-sugar the glass and repeat for each cookie.
The tricky part is baking. The cookies rise and expand a small amount and while they do get a bit brown it was somewhat hard to tell when they’re done. Bake for about 18 minutes.
