21.05.2008 Vegetarian Times’ Snickerdoodles

this happens to be my husband’s favorite cookie, so he’s in for a treat today.
the recipe is from the September 07 issue of Vegetarian Times, I’m just offering it scaled down & slightly adapted, for 7 small cookies.

if you end up with some cinnamon sugar leftover from the recipe like I did, you could always add it to your favorite nut butter for future “tartines” or other treats to be had.

1/4 cup plus 3 tablespoons all purpose flour, scooped and shaken up a bit, leveled
1 tablespoon cornstarch
1/4 teaspoon baking powder
2 tablespoons margarine, softened
2 tablespoons granulated sugar
1 tablespoon light brown sugar, packed
1 T soy milk [I used unsweetened plain]
1/4 teaspoon pure vanilla extract

cinnamon sugar:

simply combine together in a small bowl the following ingredients…

2 tablespoons granulated sugar
generous 1/2 tablespoon ground cinnamon

preheat oven to 350F. line a cookie sheet with parchment paper or Silpat.

in a medium bowl, sift together flour, cornstarch, baking powder.
in a mixer bowl, cream together margarine and sugar. add soy milk and extract, mix well.
add flour mix to wet ingredients, stir until well combined, scraping the sides with a rubber spatula to make sure nothing gets lost in translation.

divide dough into walnut-sized portions, shape into balls. roll into cinnamon sugar, flatten just a touch [the cookie won't spread much while backing but will flatten down a bit once they're out of the oven], and bake for 9 minutes: the cookies must look dry on the top and lightly brown on the bottom.

remove from cookie sheet and let cool before storing.

yield: 7 small cookies