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APPLESAUCE CRANBERRY COOKIES 
2 3/4 cups whole wheat white flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup oatmeal
1/4 cup vegetable oil
1/4 cup butter
2 eggs, beaten
1/4 cup maple syrup
2 tablespoons molasses
2 tablespoons honey
1 1/2 cups applesauce
1/4 cup pecans, chopped
1/4 cup chopped macadamia nuts
1/4 cup dried cranberries or cherries
1/2 cup golden raisins
1 teaspoon vanilla
1 tablespoon rum or bourbon (optional)

Soak dry fruit and raisins in a coffee cup with a few tablespoons warm water (or rum) for 10 minutes before using. Reserve liquid.

Combine all ingredients by first adding all dry ingredients together and stirring to mix well.

Next, beat eggs and add to liquid ingredients (including liquid used to soak raisins and cranberries), adding vanilla last.

Finally, stir in nuts and cranberries or raisins. If mixture seems a little dry, moisten slightly with a few tablespoons of water until mixture has the consistency of a soft ice cream.

Drop by spoonfuls onto greased cookie sheets and bake at 400F until edges of cookies are golden brown, about 20 minutes.

Remove from cookie sheet and cool on wire racks. Store in an airtight cookie jar - these cookies keep well and are great to take on Summer road trips or to pack in lunches.

Recipe may be doubled.

Chopped pumpkin seeds and sunflower seeds may be substituted for a portion of the nuts in recipe as a variation.

Submitted by: CM
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