Applesauce Cookies

makes 2 dozen

1 cup all-purpose flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon allspice
½ cup chopped nuts
1 cup quick cooking oats
1 cup raisins
1 cup applesauce
½ cup vegetable oil
2 eggs or egg substitute equivalent
1 teaspoon vanilla

Preheat oven to 375F. Combine all the dry ingredients. Add remaining ingredients in order. (Dough will be thin.) Drop by spoonful onto cookie sheet. Bake for 10 to 12 minutes.

Apple-spice Cookies

makes 2 dozen

2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon allspice
1¼ teaspoons ginger
1½ teaspoons ground cinnamon
1 cup apple juice concentrate
⅔ cup raisins
2 egg whites
¼ cup vegetable oil

Combine flour, baking powder, baking soda, and spices, set aside. Place apple juice concentrate and raisins in a blender or food processor and puree. Add egg white and pulse until blended. Add the egg whites and beat on slow speed just until combined. Gradually add the mixture alternating with the oil to the dry ingredients. Wrap dough in waxed paper and refrigerate 2 hours. Preheat oven to 375F. Line cookie sheet with parchment paper. Shape dough into walnut-sized balls. Place on cookie sheet and flatten with fork. Bake 8 to 10 minutes or until just done. Cool on wire rack.

Anzac Biscuits

Traditionally served on Anzac Day. Originally, these biscuits commemorated the Australian and New Zealand soldiers who perished at Gallipoli in Turkey during WW1. Now, it honors the memories of all servicemen and women of war.

*The original recipe calls for golden syrup, which is difficult to find outside of Australia and England. The closest substitution is dark corn syrup.

makes 2 dozen

1 cup all-purpose flour
1-1/2 teaspoons baking soda
¾ cup granulated sugar
¾ cup shredded coconut
1 cup rolled oats
pinch of salt
2 teaspoons ground ginger
½ cup butter
4 tablespoon dark corn syrup
2 tablespoons water

Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Combine flour, baking soda, sugar, coconut, oats, ginger, and salt. Melt butter in a saucepan. Remove from heat. Stir the corn syrup and water into the butter. Stir butter/syrup mixture in to the dry ingredients. Drop by the spoonful on to cookie sheets about 2" apart. Bake 12-15 minutes or until lightly browned. Transfer to wire racks to cool.

Animal Crackers

½ cup oatmeal
2 teaspoon honey
¼ to ⅛ teaspoon salt
¾ cup all-purpose flour
¼ teaspoon baking soda
¼ cup butter, soften
4 tablespoon buttermilk

Preheat oven to 400F. Process oatmeal in blender until very fine. Add honey, salt, flour and baking soda. Cut in butter. Add buttermilk. Roll as thin as possible. Cut out dough with animal cookie cutters. Place on ungreased cookie sheet. Bake 10-12 minutes or until brown.

Amandel Koekjes

Dutch Almond Cookies

makes: 2 dozen

1 cup butter
½ cup granulated sugar
¼ cup packed brown sugar
2 eggs
1-1/2 cups all-purpose flour
¾ teaspoon baking soda
1 cup almond paste, finely chopped up
½ cup chopped almonds

Preheat oven to 325°F. Grease a baking sheet. Cream butter and sugars together. Beat in eggs. Stir in the flour and baking soda, then the almond paste. If dough gets too stiff add a few drops of water. Stir in chopped almonds. Drop by teaspoonful on baking sheet 2--inches apart. Bake 15 minutes.

Almond Crescent

A crunchy, almond flavored cookie.

makes 2-1/2 dozen

1 cup butter, room temperature
¾ cup granulated sugar
2 teaspoon vanilla
1-1/2 teaspoons almond extract
2 cups all-purpose flour
1 cup blanched, ground almonds
powdered sugar

Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Cream butter and sugar until fluffy. Blend in vanilla and almond extract. Mix in flour and almonds. Using about 1 tablespoons of dough, roll into logs then bend into crescents. Place on cookie sheet about 2" apart. Bake 12-15 minutes or until bottoms and edges start to brown. Let cool on cookie sheet 2 minutes then transfer cookies to wire racks to cool completely. Sprinkle warm cookies heavily with powdered sugar.