1/4 c vegan margarine, softened
1/4 c vegetable oil
1/4 c crystallized ginger, finely chopped
1 T molasses
1 T vanilla extract
1/4 c water
2 c whole wheat flour
1 t baking soda
1/2 t salt
1/2 t cinnamon
1 c finely chopped walnuts
glaze:
2 1/4 T lemon juice
1.5 c powdered sugar
1. Preheat oven to 375. In a large mixing bowl, mix together the sugar, margarine, oil, molasses, and vanilla. Mix well and add in the water and ginger and stir well until absorbed. In a separate bowl, mix together the flour, baking soda, cinnamon and salt. Add your dry ingredients to your wet and mix until completely combined. Add in the chopped walnuts.
2. Drop batter by tablespoon onto a prepared cookie sheet and flatten tops slightly with your fingers. Bake for 10-12 minutes. Let cool for 3 minutes before removing from the pan then place on a cooling rack.
3. For the glaze, whisk the lemon juice into the powdered sugar. Dip the top of each completely-cooled cookie into the glaze and return the cookies to the cooling rack until the glaze hardens.