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Tuesday, December 14, 2010


Again, it's been a while. But I admit... I actually do LOVE to blog and to try new recipes (or reform old ones... like this post!). Christmas is always a crazy time of the year for us. There is always an abundance in cooking new and old recipes and of course, lots of baking (especially with the added level of trying to make things vegan). There's always lots of this going on, but not enough time to blog!

Anyways, these cookies are a German Mennonite Christmas tradition! I made them with my mom weeks ago (although not enough time to blog). They aren't usually vegan, but we decided we would venture out and try to attempt vegan Pfefferkuchen! These cookies take time, that is no doubt, so we were a little worried about what we would do if they didn't turn out. To be honest, they are amazing. The vegan version does not taste at all different from the usual version, and they are fantastic. These have always been one of my favourite Christmas cookies... so all those vegan mennonites... and absolutely everybody else... enjoy!


3 3/4 cup flour
4 3/4 Tbs vegan margarine
1 2/3 tsp cloves
1 2/3 tsp cinnamon
1/4 tsp cardamon
7/8 cup agave nectar
7/8 cup white sugar
1 egg substitute
Pinch of salt
2 1/2 oz. water
1 tsp cream of tartar
1 tsp baking ammonia

-Add sugar and agave to 1 oz. of water in a small pot and bring to a boil, stirring frequently
-Remove from heat once it comes to a boil
-Combine 2 1/2 cup flour with spices in bowl and mix well
-Cut margarine into small chips and blend with flour mixture
-Add boiled sweets and mix
-Wait until cooled slightly and then add "beaten egg" and mix well
-Dissolve cream of tartar and ammonia in 1 1/2 oz. warm water
-Once dissolved, add to dough and mix well
-Add remaining flour to get a soft dough that can be rolled out "paper" thin on a well floured surface
-Knead dough by hand
-Use small shape cookie cutters
-Bake at 315 F for 5-6 minutes on parchment lines cookie pans
-They are meant to be a crisp cookie (think... cracker... mmm... good crackers... pfefferkuchen crackers...)
This is paper thin. I'm not sure if you can understand how thin it needs to be... but it can never be too thin

This one was probably too thick... everybody likes a variety!


This recipe has been passed down and changed too many times to know (this is a pic of the non-vegan, usual version, but wow does this paper look old)

The finished product!

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