{"id":1284,"date":"2011-12-22T08:00:42","date_gmt":"2011-12-22T08:00:42","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=1284"},"modified":"2012-12-02T14:42:17","modified_gmt":"2012-12-02T14:42:17","slug":"spiced-cardamom-cookies","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/spiced-cardamom-cookies\/","title":{"rendered":"Spiced Cardamom Cookies"},"content":{"rendered":"
\"\"<\/a>
Spiced Cardamom Cookies<\/figcaption><\/figure>\n

These spice cookies are a variation of a Martha Stewart recipe. <\/p>\n

They taste like bites of Chai Latte. So good!<\/p>\n

Ingredients:<\/strong><\/p>\n

5 3\/4 Cups All-Purpose Flour
\n1 Teaspoon Baking Soda
\n1 Tablespoon Salt
\n1 Tablespoon Ground cardamom
\n1 Teaspoon Ground Allspice
\n1\/4 Teaspoon Freshly Ground Pepper
\n1\/4 Teaspoon Ground Cloves
\n1 Cup Softened Vegan Butter ( I use Earth Balance)
\n1 Cup Dark Brown Sugar
\n1\/2 Cup Granulated Sugar
\n1\/2 Cup Dark Corn Syrup
\n1\/4 Cup Water
\n1\/4 Cup Heavy Soy Cream
\nEquivalent of 1 Large Egg (preferably a mix such as Ener G or Bob’s Red Mill)
\n1 1\/2 Teaspoons Vanilla Extract
\n
\nMethod:<\/strong><\/p>\n

Whisk flour, baking soda, salt, cardamom, allspice, pepper and cloves in a large bowl. <\/p>\n

Place vegan butter in a mixing bowl.<\/p>\n

Bring sugars, corn syrup and water to a biol in a large saucepan, stirring until sugars dissolve.<\/p>\n

Pour hot sugar mixture over butter and beat on low until combined.<\/p>\n

Beat Cream egg replacement and vanilla in a separate bowl and add to butter mixture and beat until just combined.<\/p>\n

Reduce spead to low and add flour, beating until just incorporated. <\/p>\n

Dividing dough into thirds, flatten into disks, wrap in plastic and refrigerated overnight.<\/p>\n

Preheat oven to 350 degrees.<\/p>\n

Roll out dough on lightly floured surface about 1\/8 inch thick.<\/p>\n

Cut into desired shapes with cookie cutters, a glass or jar.<\/p>\n

Transfer cookies to parchment lined baking sheets one inch apart from each other and bake until the edges are just golden brown (about 10-12 minutes).<\/p>\n

Cool on wire racks.<\/p>\n

Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

These spice cookies are a variation of a Martha Stewart recipe. They taste like bites of Chai Latte. So good! Ingredients: 5 3\/4 Cups All-Purpose Flour 1 Teaspoon Baking Soda 1 Tablespoon Salt 1 Tablespoon Ground cardamom 1 Teaspoon Ground Allspice 1\/4 Teaspoon Freshly Ground Pepper 1\/4 Teaspoon Ground Cloves 1 Cup Softened Vegan Butter ( I use Earth Balance) 1 Cup Dark Brown Sugar 1\/2 Cup Granulated Sugar 1\/2 Cup Dark Corn Syrup 1\/4 Cup Water 1\/4 Cup Heavy Soy Cream Equivalent of 1 Large Egg (preferably a mix such as Ener G or Bob’s Red Mill) 1 1\/2 Teaspoons Vanilla Extract Method: Whisk flour, baking soda, salt, cardamom, allspice, pepper and cloves in a large bowl. Place vegan butter in a mixing bowl. Bring sugars, corn syrup and water to a biol in a large saucepan, stirring until sugars dissolve. Pour hot sugar mixture over butter and beat on low until combined. Beat Cream egg replacement and vanilla in a separate bowl and add to butter mixture and beat until just combined. Reduce spead to low and add flour, beating until just incorporated. Dividing dough into thirds, flatten into disks, wrap in plastic and refrigerated overnight. Preheat oven to 350 degrees. Roll out dough on lightly floured surface about 1\/8 inch thick. Cut into desired shapes with cookie cutters, a glass or jar. Transfer cookies to parchment lined baking sheets one inch apart from each other and bake until the edges are just golden brown (about 10-12 minutes). Cool on wire racks. Enjoy!<\/p>\n","protected":false},"author":1,"featured_media":1285,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[16,321,157,276],"tags":[461,848],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1284"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1284"}],"version-history":[{"count":9,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1284\/revisions"}],"predecessor-version":[{"id":1577,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1284\/revisions\/1577"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/1285"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1284"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1284"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1284"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}