Tuesday, March 10, 2009

Hearty Cranberry Rum Cookies

1/2 cup softened margarine
1/2 C. unsweetened applesauce
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon orange extract
1 teaspoon rum extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 tsp. ginger
2 1/2 cups rolled oats
1/2 cup chopped walnuts
1 cup dried cranberries

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, rum and orange extract.

In a separate bowl, combine the flour, baking powder, pumpkin pie spice, and ginger; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts, and cranberries and mix thoroughly. Using a soup spoon, drop rounded scoops of dough onto the prepared cookie sheet.

Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

No comments:

Post a Comment