Ginger Sandies
Recipe to follow!
1/3 cup vegetable margarine, softened
1/3 cup shortening
1/2 cup brown rice syrup
1/2 cup packed brown sugar
Replacer for 1 egg
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
1/2 cup candied ginger
1 cup almonds, ground
In a mixing bowl, cream the margarine, shortening and sugars. Beat in egg replacer and vanilla. Gradually add flour. Stir in ginger. Refrigerate 1-2 hours. Form into a log and refrigerate again until cold- roll in almonds and slice. Place onto ungreased baking sheets. Bake at 375 degrees F for 9-11 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks.
Makes 10-12 cookies.