Ginger Cookies (Dr Weil)

Ingredients

2/3 cup molasses or sorghum 1/3 cup softened butter or Spectrum Spread 1/4 cup frozen concentrate apple juice, thawed 1 teaspoon pure vanilla extract 2 egg whites 4 cups unbleached all-purpose flour 1/2 cup sugar 2 teaspoons powdered ginger 1 teaspoon cinnamon 1/4 teaspoon powdered cloves 1/4 teaspoon allspice 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon grated orange zest GLAZE 1/4 cup frozen concentrate apple juice, thawed

Instructions

Preheat the oven to 350°F (175°C). Mix the molasses, butter, apple juice concentrate, and vanilla together in a large bowl. Beat the egg whites in a separate bowl for 3 minutes, and then whisk them into the wet ingredients. Mix all the dry ingredients together, including the orange zest, in a separate, large bowl. Slowly add the dry ingredients to the wet ingredients, using a wooden spoon to mix everything together until the dough becomes stiff. Knead the dough with clean hands for a couple of minutes, and then divide it in half. Flatten each half into 2 round disks, wrap them in plastic wrap, and put them in the freezer until they are completely chilled, at least 2 hours, or overnight. After the dough has thoroughly chilled, roll it out on a floured surface. Sprinkle the dough with a little more flour. Roll it out into 1/8-inch-thick slabs, and then cut it into shapes with a cookie cutter. Using a pastry brush, lightly brush the cut cookie shapes with the apple juice concentrate. Smear the baking sheet with 1/4 teaspoon of butter and arrange the cookies on top. Bake for 10 - 12 minutes until they turn a light golden brown. Remove the cookies from the oven and let them cool for a few minutes before transferring to a cooling rack.