 |
Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
|
I haven't tried them yet, but I've been meaning to. Ingredients:
1 1/4 cups firmly packed light brown sugar |
3/4 cup soy nut butter |
1/2 cup vegetable shortening |
3 tablespoons soymilk |
1 tablespoon vanilla extract |
1 large egg |
1 1/2 cups all-purpose flour |
1/4 cup soy flour |
3/4 teaspoon baking soda |
3/4 teaspoon salt |
1/2 cup roasted soybeans, for topping |
Directions:
1. Preheat oven to 375°F.
2. Combine brown sugar, soynut butter, shortening, soy milk and vanilla in a large bowl; beat at medium speed with an electric mixer until well blended.
3. Add egg to sugar mixture; beat just until blended.
4. Combine flour, soy flour, baking soda and salt.
5. Add to sugar mixture at low speed; mix just until blended.
6. Drop dough by teaspoonfuls 2 inches apart onto ungreased baking sheets.
7. Flatten slightly by pressing 4 soynuts into each cookie center in a pinwheel design.
8. Bake cookies for 7 to 9 minutes or until set and just beginning to brown; do not over brown.
9. Cool 1 minute on baking sheet.
10. Remove cookies to wire rack to cool completely.
|
|