My mom has been making gingerbread men for Christmas gifts since before I was even born. It was actually a bit of a cottage industry for her when I was a kid, so you could be sure that on any given weekend after November 1, my house would be filled with the smell of gingerbread. I started making these cookies at Christmas as a tribute to her wonderful gingerbread men.

1/4 cup Earth Balance shortening or coconut oil
1/2 cup brown sugar, packed
3/4 cup molasses
1/3 cup cold water
3 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon

Cream together shortening, brown sugar, and molasses. Stir in water and set aside. Sift together flour, baking soda, salt, and spices in a large bowl. Mix flour mixture slowly into molasses mixture.

Divide dough into two portions and wrap each portion with wax paper or parchment and chill for at least two hours. Take out one portion, keeping the other portion cool until you roll it out.

On a lightly floured surface, roll out each portion to 1/2-inch thickness. Cut with medium-sized, floured gingerbread cookie cutters.

On greased baking sheets, bake at 375 degrees for 10-12 minutes. Cool completely on wire racks before decorating. Store decorated cookies in an airtight container with sheets of wax paper between the layers.

The Best Christmas Cookies
makes about 3 dozen

I veganized a recipe that I found in an old cookie book. This is the cookie recipe everyone asks for, so I thought I’d put it online for easy reference. I make these as small cookies but I am thinking about trying to make a couple of giant ones this year. If you get around to it before I do, let me know how they turn out!

1/2 cup Earth Balance spread
1/2 cup brown sugar, packed
1/2 cup cane sugar
1 egg replacer (I use a flax egg)
1/2 teaspoon vanilla extract
1 cup unbleached all-purpose flour
3/4 cup organic oats
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raisins or dried cranberries
1/2 cup flake coconut
1/2 cup slivered or chopped almonds
1/2 cup chopped pecans
sea salt for dusting (optional)

Cream together Earth Balance, sugars, egg replacer, and vanilla. Add flour, oats, baking powder, and salt, and mix well. Stir in raisins, coconut, almonds, and pecans. Drop by teaspoon onto greased baking sheets and flatten slightly with a fork. Optional (you might want to skip if you’re making these for kids): sprinkle by hand a few granules of sea salt on top of each cookie. Bake at 325 for 12-15 minutes. Transfer from baking sheets to cooling racks immediately upon removing from oven. These are best when they’re still warm. Store in an airtight container with a piece of bread to keep them soft.

If you’re expecting guests, you’re probably going to want to double this recipe.

1 1/2 liters of red wine
1 medium orange or large lemon
2-3 cinnamon sticks
2 tablespoons whole cloves
1 whole nutmeg (You don’t buy ground anymore, right? You always grate your own nutmeg? Oh, good, what a relief.)
3/4 cup sugar (Any vegan sugar will work here.)

Pour bottle or bottles of wine into a large crockpot and set on low. Cut your citrus fruit in half and squeeze directly into the wine, then add the squeezed fruit rind to the pot. Add cinnamon, cloves, and nutmeg.

Cover and simmer wine for at least 20 minutes, then add the sugar. Stir in well. Simmer for another 10 minutes, or until sugar is dissolved.

Strain the wine and serve immediately. Return leftover strained wine to the crockpot and keep on low.