As you know by now, I am willing to try nearly every recipe there is and make it vegan. Lucky for me, this cookie was in one of my heirloom cookbooks that belonged to my mother: Cooking from Quilt Country by Marcia Adams. I think the title of this book says it all. (And we aren't talking California cuisine here folks)--it is all foods straight from the heartland of America! Yum! Amish and Mennonite kitchens mostly--from the folks who are the salt of the earth and who know the value of good food and passing along wonderful recipes. My mother instilled in me the appreciation of the Amish--when, on many of our visits to their towns, she'd almost always remind me how grateful I should be that we have electricity and cars. . . and I was.
Boiling Water Pie Crust
2 sticks (or 1 cup) of Earth Balance Shortening
1 teaspoon salt
3 cups unbleached all-purpose flour
1/2 cup boiling water
Take the shortening and chop it into pieces and let it set in a bowl for about 20 minutes--to bring to room temperature. Next, add salt. Take a fork or other mixing device and mush up the shortening really well after it has softened. Pour the boiling water over it and mix with hand blender to combine. Allow mixture to sit and come to room temperature--about 15 or so minutes. Add the flour and form mixture into a ball. It will come together quickly. Set this in the fridge for about 30 minutes. Now, move on to prepping the filling.
Vegan Shoo-Fly Christmas Cookies
1 batch boiling water pie crust
1/4 plus 1/8 cup molasses
1/8 cup corn syrup
1 teaspoon baking soda
1 cup boiling water
1 1/2 sticks (or 3/4 cup) Earth Balance Butter
1 cup brown sugar
1 1/2 cup unbleached all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground cloves
Preheat oven to 325. Lightly oil an glass 9 x 13 baking dish. Pyrex would work well. Roll out the dough between two pieces of plastic wrap--to about the size of the baking dish and then some. Place the dough into the baking dish, then flatten it out so that it comes up the sides and reaches the top. Crimp the top edges to keep the crust from creeping down during baking--it is not a huge deal if it does creep down a bit, but just try to not let it happen. Mix the crumb mixture in a food processor. Next, in a bowl, add the syrups, baking soda and boiling water. Mix well. Now, pour 1/2 cup of the wet liquid into the pie shell, then sprinkle about a third of the crumb mixture over this. Repeat two more times. Place in oven and bake for about 35 minutes. The top will begin to be a bit golden. Remove from oven and allow to cool completely. Cut the cookies into 1" pieces and place in an air tight container and set in the fridge. *I think these cookies are best served a little cool vs. at room temperature.