Eat your heart out, Martha Stewart! The Christmas Cookie Edition

I’ve always wanted to be one of those women who does “Christmas Baking.” It seems like a nice thing to do, and then you can give the baking away to friends and family. I imagine the house full of yummy gingerbread smells, and I imagine the glee of the recipients of the baking, “You MADE this?!” But as we all know, I am not the world’s best chef, so I also wanted the apply an element of excitement to my baking. Hence, the Eat Your Heart Out, Martha Stewart Project was created.

I am taking 4 Martha Stewart Christmas Cookie recipes and veganizing the sh*t outta them. So it’s a bit of traditional oh-la-la mixed with some punk attitude.

My first recipe is Martha’s Chewy Chocolate-Gingerbread Cookies, forever re-named Chocolate-Ginger Goodness Cookies!

It was a bit more labour intensive than I usually enjoy, but I left the dough in the fridge for 24 hours, and it turned out fine. Also, you need to have plastic wrap and parchement paper on hand, and space in your fridge to chill the dough. Enjoy!

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks (if not using chips); set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment (or a regular hand mixer, or a wand, although NOT recommended), beat margarine and grated ginger until creamy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

Ingredients Unite!

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat (I just mixed with a fork, it turned out fine) half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Ooooh yeah…

Some had to be taste-tested, you know, for quality control.

Yep, good enough!

And for your copy and paste pleasure:

Ingredients

  • 7 ounces best-quality semisweet chocolate (I used Camino semi-sweet chocolate chips)
  • 1 1/2 cups plus 1 tablespoon all-purpose flour (I used one cup all-purpose, ½ cup whole wheat)
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon unsweetened Dutch-process cocoa powder
  • 8 tablespoons (1 stick) Earth Balance vegan margarine
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed (I used demerara sugar)
  • 1/2 cup fancy molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar

Directions

  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks (if not using chips); set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment (or a regular hand mixer, or a wand, although NOT recommended), beat margarine and grated ginger until creamy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat (I just mixed with a fork, it turned out fine) half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

I will be tackling more cookies this weekend, so stay tuned!

-Sarah

 

 

 

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About Sarah Tombler

I live in Ottawa, Canada with my husband and our twins. I work for the Public Service, and I have been a vegetarian for 18 years. Over the years, I have started to understand that what we eat effects us, through mood, weight and positive thoughts. I am working towards cutting most animal products from my diet, in an attempt to live a life of compassion, and to do what I can to help this small planet of ours. I also love letting people know that the secret to happiness may be as simple as what we put in our bodies. View all posts by Sarah Tombler

2 responses to “Eat your heart out, Martha Stewart! The Christmas Cookie Edition

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