Vegan Gingerbread Cookies

• 1 12 cups flour
• 1 12 teaspoons baking powder
• 12 teaspoon cinnamon
• 12 teaspoon clove
• 14 teaspoon allspice
• 14 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 cup non-hydrogenated vegetable shortening, you could also use a vegan margarine (I used Spectrum)
• 1 cup packed dark brown sugar
• 1 tablespoon molasses
• 3 tablespoons nondairy milk
• 34 teaspoon vanilla extract

1. Whisk together dry ingredients in small bowl.
2. In large bowl, beat shortening and sugar together.
3. Beat in molasses.
4. Beat in milk and vanilla.
5. Gradually beat in flour mixture.
6. It should be a barely crumbly mixture that is able to be pressed together.
7. Press into ball and turn out onto sheet of plastic wrap.
8. Make a cylinder shape with the dough that you will be able to slice into rounds later, wrap tight, and chill at least an hour.
9. Preheat oven to 325 degrees Fahrenheit.
10. Remove from plastic wrap and slice into 1/4 inch rounds using a sharp knife.
11. Arrange about an inch apart onto a cookie sheet lined with parchment paper.
12. If you are not using parchment paper, be sure to grease the cookie sheets.
13. Arrange rounds on cookie sheet and/or parchment paper sheets, and allow to come to room temperature, about 15 minutes.
14. Bake for 12 minutes.
15. I baked each batch for 12 minutes exactly and that was the perfect time - just keep an eye on them.
16. Enjoy!

flour, baking powder, cinnamon, clove, allspice, nutmeg, ground ginger, salt, nonhydrogenated vegetable shortening, brown sugar, molasses, nondairy milk, vanilla

Taken from www.food.com/recipe/vegan-gingerbread-cookies-466291 (may not work)