2 c. all-purpose flour
1/4 c. whole wheat flour
1/4 c. soy flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves, ground
1/4 tsp. allspice, ground
1/4 lb. (1 stick) unsalted butter
1 1/4 c. dark brown sugar
2 eggs
1/4 c. milk, apple or orange juice
1 1/4 c. chopped unpeeled raw apple
1 c. raisins
3/4 to 1 c. chopped nuts (any kind)

Preheat oven to 375 degrees. Adjust the racks to divide oven into thirds. Line 2 cookie sheets with foil. Sift together white flour, whole wheat flour, soy flour, baking powder, baking soda and all the spices.

Cream the butter until soft. Beat in sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the sifted dry ingredients alternately with the milk or juice. Stir in the apples, nuts and raisins. Using 2 spoons, place rounded teaspoons of the dough about 1 1/2 inches apart on the cookie sheets. Bake for 10 to 12 minutes or until light brown. Transfer to rack to cool. Yield: 48 cookies.