Tangy Ginger-Lime Cookies (vegan)

These vegan cookies can be as intense as you want them to be depending on how much ginger and lime you add.

Fresh Ginger Cookies:
2 1/4 cup flour
1 tsp baking soda
2 Tbspn freshly and finely grated ginger* (I usually put in more like 3)
3 or 4 vigorous shakes of powdered ginger
3/4 cup butter (I use the Spectrum Palm oil shortening)
1 cup White sugar
1/4 cup molasses
1 egg (or egg replacer mix)

*I use the micro grater for the ginger, but I think any fine grate should be fine...bigger chunks would give it a bursting kick.

Lime Icing:
1 Lime
2 cups powdered sugar (and maybe a little more)
1 Tbspn soy milk OR juice of one lime

FOR THE COOKIES: Preheat oven to 350 degrees

As with most cookie recipes, first combine sugar and butter until it all gets smooth and pasty. Add molasses and grated ginger to the paste. In a separate bowl mix all the dry ingredients (if you want to get fancy you can sift the flour to remove lumps). Combine dry with wet (adding to the wet bowl seems easier) and mix until you have a even texture and it all sticks together and on to the spoon. Lastly, add the egg replacer (advice from Rob) and stir vigorously (the wetness should help if the cookies look a little toooo fall-aparty).

Take out your cookie sheet and place it on the counter. Dig your fingers into the dough and extract a small bit (a little larger than the size of a chestnut) and roll between the palms of your hands to make a nice small ball. Place ball onto cookie sheet and flatten a bit using your palm or your fist to make a healthy looking disk. Repeat this process until you've filled your baking sheet (I'd say leave a good 2 inches between your disks since then tend to spread out in the oven).

Bake 10-12 minutes or until the cookies begin to look a tad crispy. Remove and allow to cool on the sheet for a few minutes, then transfer to a cooling rack.

FOR THE LIME ICING:
Grate all the green skin off the lime (micro grater again) accumulating a pile equivalent to 2 loose Tbspns. Now, either juice your lime and use the liquid for moisture in the icing, or discard and use milk instead (one results in super tangy and the other in not-so tangy). Measure out powdered sugar (starting with less is usually a good idea) and briskly mix in your liquid of choice, adding in small increments until your icing is a sufficiently wet. I tend to make mine a bit runny because it hardens and glazes the cookie nicely (also, the icing is very very sweet and too much can cause a tooth ache)

Once the cookies have cooled a bit you can drizzle your icing on top to make a nice thin puddle on top. Extra icing can be stored in the fridge and used for other things like cake.