Veganomicon: The Ultimate Vegan Cookbook Part 118

This chewy, shortbreadlike cookie is the perfect, light finale to any Asian meal. Or just great paired with a dark and smoky black or oolong tea. The peanut b.u.t.ter flavor in these dense little morsels is subtle, while chunks of candied ginger and a coating of crunchy sesame seeds make a big, bold statement.

2 cups flour, either all-purpose, whole wheat pastry, white whole wheat, or a combination of these

teaspoon baking powder

teaspoon baking soda

teaspoon salt

teaspoon ground ginger

teaspoon ground cinnamon

cup nonhydrogenated vegan shortening, softened

cup chunky peanut b.u.t.ter

cup brown rice syrup

1 cups sugar, plus additional sugar for rolling

cup soy milk

1 teaspoon vanilla extract

teaspoon almond extract

5 ounces candied ginger, diced finely

cup each white sesame seeds and black sesame seeds, or cup of just one kind

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

Sift together the flour, baking powder, soda, salt, ground ginger, and cinnamon, and set aside.

In a large bowl, use electric beaters to cream the shortening until light and fluffy, about 3 minutes. Add the peanut b.u.t.ter, rice syrup, sugar, soy milk, and extracts, and continue to beat until creamy, 4 to 5 minutes. Using a rubber spatula or wooden spoon, stir in the flour mixture, then add chopped candied ginger and stir until a very firm dough forms. You can use your hands toward the end to mix the dough.

Roll scant tablespoons of the dough into walnut-size b.a.l.l.s. Roll each ball in either white or black sesame seeds (or a little of both), then roll in a little sugar and place on a prepared cookie sheet, leaving about 1 inches of s.p.a.ce between each cookie.

Flatten the b.a.l.l.s just slightly (optional) and bake for 10 to 11 minutes for chewy cookies, up to 14 minutes for firmer, crunchier cookies.

Remove from the oven and allow the cookies to remain on the baking sheets for a few minutes before transferring to wire racks to cool.

RUMNOG PECAN COOKIES.

MAKES 24 COOKIES.

TIME: 45 MINUTES.

This grown-up holiday cookie spiked with rum and nutmeg still retains a sense of good old-fas.h.i.+oned fun, with its topping of lots of frosting and sprinkles. Before baking, the dough is rolled in crunchy pecans, and after cooling they're topped with creamy, rum-infused icing. The flavor improves after a few hours and the icing firms up, making them ideal for gift giving.

Cookies: cup canola oil

cup soy or rice milk

1 cup plus 2 tablespoons granulated sugar

1 tablespoon mola.s.ses

2 tablespoons dark rum

1 teaspoons vanilla extract

1 cups all-purpose flour

cup cornstarch

1 teaspoons baking powder

teaspoon baking soda

teaspoon grated nutmeg

teaspoon ground cinnamon

teaspoon salt

1 cups coa.r.s.ely chopped pecans