Keyword cookie cut out, cookies, frozen concentrated apple juice, molasses
Prep Time 30minutes
Cook Time 12minutes
Chill Time 2hours
Total Time 2hours42minutes
2/3cupmolasses or sorghum
1/3cupsoftened butter or Spectrum Spread
1/4cupapple juicefrozen concentrate; thawed
1teaspoonpure vanilla extract
4cupsunbleached all-purpose flour
1/4cupapple juicefrozen concentrate thawed
Preheat the oven to 350°F.
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.
Makes about 32 cookies (3 inches each)
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.