1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1/4 cup canola oil
1/2 cup plus 2 tbsp. packed brown sugar
1 cup soy milk
2 tbsp. dark rum (optional)
1 tsp. vanilla
1/2 cup soy nuts
1/2 cup currants or raisins (optional)

Preheat oven to 375°F.

In a mixing bowl sift together pastry and all-purpose flour with baking powder and salt until well-blended. Set aside.

In a separate mixing bowl stir together oil and brown sugar until sugar is dissolved. Add soy milk, rum (if desired), and vanilla extract until thoroughly combined.

Add wet ingredients to dry ingredients and stir until dough comes together. Add soy nuts and raisins or currants (if desired). Roll into small balls and place on a greased or lined cookie sheet. Press down lightly by hand or with a fork.

Bake in a preheated 375°F for 8 to 10 minutes, or until golden brown on top. Let cool on a rack, and serve, slightly warm.

Submitted by: Daniel Lee Mishkin