Cookies, cookies, cookies.

THE FRAGRANCE OF HOMEMADE COOKIES JUST out of the oven or the sight of a freshly filled cookie jar is enough to bring joy to the hearts of both children and adults. And munching on them while they're still warm is a pure delight.

Cookies come in great varieties, and most are easy to make. They can be crisp or chewy, soft or firm, moist or crumbly. Most of us have our favorites, too, whether they're chocolate chip, peanut butter, lemon, or another kind entirely. Most cookies are a welcome dessert or snack, pack easily into lunch boxes and knapsacks, and look beautiful piled onto a decorative plate when company comes. When my son was small, I always kept a supply of fresh, homemade cookies (along with chilled fruit juices) on hand for him to share with his friends.

When time is limited--as it often is--you can still easily make fresh cookies for yourself, your family, and your guests. Just choose a bar cookie recipe or an icebox one. Bar cookie batter can be stirred up in just a few minutes, baked for about a half-hour in most cases, then cut as soon as they cool a bit. Icebox cookie dough can be put together a day or two ahead, shaped into rolls, wrapped in plastic wrap, then chilled until you're ready to bake them. This can be at the very last minute if you want the fragrance to waft through the house as guests arrive.

If you come across a non-vegan cookie recipe you would like to adapt, this is simple to do in most cases. Cornstarch and arrowroot powder (found in Asian and natural foods stores) both work well as egg substitutes. Use approximately 2 Tablespoons of either one for each egg the recipe calls for, and mix in with the dry ingredients. Then, add a little extra liquid--soymilk or fruit juice, for example--when adding the wet ingredients. Nonhydrogenated vegan margarines (be sure to read the label) easily replace butter.

Cookie-making leaves lots of room for creativity. Use the ingredients you like. If you prefer one extract over another--almond instead of vanilla, perhaps--use it. If a recipe calls for raisins and you prefer dried cherries, use the cherries. You can substitute whole wheat pastry flour for all-purpose--and vice versa--if you choose. Bread flour will also work.

When baking, you can use whatever cookie sheets and pans you have on hand. It's helpful to know that the lighter the color of the sheets or pans, the less heat they hold--and, therefore, the more delicately browned the finished cookies will be. If you're shopping for new cookie sheets, consider buying insulated ones and line them with parchment paper when you use them. The cookies will have beautifully golden bottoms, and you won't have to grease the cookie sheets or the parchment paper.

Many cookies, even those that contain only two or three grams of fat each, may contain more fat than you'd like if you're tempted to eat them by the fistful. Therefore, a good way to serve them is to place two or three on a dessert plate beside a dish of fruit sorbet or ices or chilled fresh fruit. Cookies are excellent, too, with hot tea.

CRANBERRY-APPLESAUCE BARS
(Makes 20 bars)

Perfect for the holidays for both company and family.

2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
3/4 cup sugar (Use your favorite vegan variety.)
1 cup dried cranberries
1/3 cup canola oil
1 cup applesauce
1 teaspoon lemon or orange extract
3/4 cup soymilk

Preheat oven to 350 degrees.

In a medium-sized mixing bowl, blend together
the flour, salt, baking powder, nutmeg, and sugar.
Stir in the cranberries.

Make a well in the center and add the oil, applesauce,
extract, and soymilk. Stir to blend well.

Spread mixture evenly in a greased 13" x 9" x 2"
baking pan, and bake for about 30 minutes or just
until toothpick inserted in center
comes out clean. Cool on a wire
rack, then cut into bars.

Total calories per bar: 127
Carbohydrates: 22 grams
Sodium: 112 milligrams
Fat: 4 grams
Protein: 2 grams
Fiber: 2 grams

ALMOND SUGAR COOKIES
(Makes 4 dozen cookies)

Delicately flavored and crisp.
Guaranteed to be a hit!

1 cup nonhydrogenated vegan margarine,
  softened to room temperature
1 1/2 cups sugar (Use your favorite vegan
  variety.)
2 teaspoons almond extract
1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
1 cup all-purpose or unbleached flour
1 cup whole wheat flour
About 1/4 cup water
About 4 dozen shelled whole raw almonds
Additional sugar, to taste

Preheat oven to 375 degrees.

In a medium-sized mixing
bowl, cream together the margarine,
1 1/2 cups sugar, and
extract. Stir in the cornstarch,
baking powder, and salt. Then,
blend in the flours until a soft
dough forms.

Pinch off pieces of the dough
and shape into balls about 1 inch
in diameter. Arrange about 3 inches
apart on parchment-lined insulated
cookie sheets or greased regular
cookie sheets. Flatten each piece
slightly with the bottom of a flat-bottomed
glass.

Brush each cookie lightly
with about 1/4 teaspoon water,
just enough to dampen. Press an
almond into the center, and sprinkle
with sugar, according to taste.
Use a shaker or a small strainer
for more even distribution, if
desired. Bake for about 12 minutes
or until lightly browned.
Remove to wire racks to cool.

Total calories per cookie: 83
Carbohydrates: 10 grams
Sodium: 79 milligrams
Fat: 4 grams
Protein: 1 gram
Fiber: 1 gram

MAPLE PECAN BARS
(Makes 24 bars)

These soft, slightly chewy bars have
a rich, mellow maple flavor.

2 1/2 cups all-purpose or unbleached flour
1/3 cup cornstarch
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar (Use your favorite vegan
  variety.)
1/2 cup maple  syrup
1/2 cup canola oil
1 cup soymilk
1 teaspoon vanilla extract
24 pecan halves

Preheat oven to 350 degrees.

In a medium-sized mixing
bowl, blend together the flour,
cornstarch, salt, baking powder,
and sugar.

In a small bowl or liquid
measuring cup, blend together
the maple syrup, oil, soymilk,
and extract.

Make a well in the center of
the dry ingredients, and add the
maple syrup mixture. Blend well.

Pour batter into a greased 13" x
9" x 2" baking pan. Top batter with
the pecans, spacing them so that
when cut into bars, each bar will
have a pecan in the center. Bake
for about 18 minutes or just until
a toothpick inserted in center
comes out clean. Cool on a wire
rack, then cut into bars.

Total calories per bar: 133
Carbohydrates: 19 grams
Sodium: 93 milligrams
Fat: 6 grams
Protein: 2 grams
Fiber: 1 gram

CINNAMON-CHOCOLATE
CHIP BARS
(Makes 24 bars)

Richly flavored, the cinnamon and
chocolate complement each other well.

1/2 cup nonhydrogenated vegan margarine
3/4 cup sugar (Use your favorite vegan
  variety.)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 cup all-purpose or unbleached flour
1 cup whole wheat flour
3/4 cup soymilk
3/4 cup semi-sweet vegan chocolate chips

In a medium-sized mixing bowl,
soften the margarine to room
temperature.

Blend in sugar and cinnamon,
then the extract. Stir in the salt
and baking powder, then the
flours alternately with the soymilk.
Begin and end with flour.
Finally, fold in the chocolate chips.

Preheat over to 350 degrees.
Spread batter evenly in a greased
13" x 9" x 2" baking pan. Bake
for 18-20 minutes or just until a
toothpick barely comes out clean.
Cool, then cut into 24 bars.

Total calories per bar: 120
Carbohydrates: 17 grams
Sodium: 125 milligrams
Fat: 5 grams
Protein: 2 grams
Fiber: 1 gram

GENTLE GINGER COOKIES
(Makes 3 dozen cookies)

Soft, slightly chewy, and full-flavored.

3/4 cup nonhydrogenated vegan
   margarine, softened
1 cup brown sugar or any vegan sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 Tablespoon cornstarch
2 cups all-purpose or unbleached flour
1/3 cup molasses (not blackstrap)
Additional sugar, as needed

In a medium-sized mixing bowl,
cream together the softened margarine,
sugar, ginger, cinnamon,
cloves, and extract. When mixture
is smooth, stir in the salt, baking
powder, and cornstarch.

Blend in the flour alternately
with the molasses, beginning and
ending with the flour. Cover the
bowl with plastic wrap and chill
for 1 hour.

Preheat oven to 350 degrees.
Remove the chilled mixture from
the refrigerator. Rolling between
palms of hands, shape into balls
about 1 1/4-1 1/2 inches in diameter.
Roll the balls in additional sugar.

Arrange the balls about 2 inches
apart on parchment-lined insulated
cookie sheets or greased regular
cookie sheets. Bake for 11-13
minutes or just until cookies are
set but still soft in the center when
pressed lightly with a fingertip.
Remove to wire racks to cool.

Total calories per cookie: 89
Carbohydrates: 13 grams
Sodium: 95 milligrams
Fat: 4 grams
Protein: 1 gram
Fiber: < 1 gram

BANANA-RAISIN
SPICE SQUARES
(Makes 24 squares)

A quick, easy cookie to stir up.
Perfect for lunch boxes and picnics.

1 cup whole wheat flour
1 cup rolled oats
1/2 cup sugar (Use your favorite vegan
  variety.)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash cloves
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup dark raisins
1 cup mashed ripe bananas (about
  2 medium)
1/3 cup canola oil
2/3 cup soymilk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a
medium-sized bowl, mix together
the flour, oats, sugar, cinnamon,
nutmeg, cloves, salt, and baking
powder. Then, stir in the raisins.

Make a well in the center of
the dry ingredients, and add the
bananas, oil, soymilk, and extract.
Blend ingredients together well,
bur do not beat.

Spread batter evenly in a
greased 15" x 10" x 1" baking
pan. Bake for about 11 minutes
or just until toothpick inserted
in center comes out clean. Remove
from oven and cool completely
before cutting into squares.

Total calories per square: 94
Carbohydrates: 15 grams
Sodium: 93 milligrams
Fat: 4 grams
Protein: 2 grams
Fiber: 2 grams

SOFT MOLASSES COOKIES
(Makes about 40 cookies)

These barely sweet cookies are moist
and richly flavored with spices.

1 cup whole wheat flour
1/2 cup all-purpose or unbleached flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup dark raisins
1/4 cup canola oil
1/3 cup molasses (not blackstrap)
1 teaspoon vanilla extract
1/2 teaspoon orange extract
1/4 cup soymilk
1 cup mashed very ripe bananas
Sugar (Use your favorite vegan variety.)
  to taste (optional)

Preheat oven to 350 degrees.

In a medium-sized mixing
bowl, stir together the flours, salt,
baking powder, cinnamon, nutmeg,
and cloves. Blend in raisins.

Make a well in the center of
the dry ingredients and add the
oil, molasses, extracts, soymilk,
and mashed bananas. Stir until
well blended, but do not beat.

Drop cookies (about 2 teaspoons
batter for each) about 2 1/2
inches apart on parchment-lined
insulated cookie sheets or greased
regular cookie sheets. Sprinkle
sugar lightly or generously,
according to taste. Bake for about
12 minutes or until cookies have
set. Do not brown. Remove to
wire racks to cool.

Total calories per cookie: 47
Carbohydrates: 8 grams
Sodium: 55 milligrams
Fat: 2 grams
Protein: 1 gram
Fiber: 1 gram

PINEAPPLE-LEMON
COOKIES
(Makes about 40 cookies)

* On the cover. The pineapple-lemon
flavor combination makes these soft
cookies an unexpected treat.

1/2 cup nonhydrogenated vegan margarine,
   melted or 1/2 cup canola oil
1 1/2-2 teaspoons lemon extract
1 cup sugar (Use your favorite vegan
  variety.)
1 cup canned crushed pineapple, drained
1/4 teaspoon salt
2 teaspoons baking powder
1 cup all-purpose or unbleached flour
1 cup whole wheat flour

Preheat oven to 350 degrees.

In a medium-sized mixing
bowl, blend together the margarine
or oil, extract, and sugar.
Fold in the canned pineapple.

Stir in the salt and baking
powder, then the flours, blending
well. Do not beat.

Drop mixture by Tablespoonfuls
on parchment-lined insulated
cookie sheets or greased regular
cookie sheets. Bake for about 20
minutes or until set. When done,
cookies should be only very lightly
browned. Cool on wire racks.

Total calories per cookie: 61
Carbohydrates: 10 grams
Sodium: 60 milligrams
Fat: 2 grams
Protein: 1 gram
Fiber: 1 gram

UNBAKED OATMEAL-PEANUT
BUTTER FUDGIES
(Makes 4 dozen cookies)

A winning combination of chocolate
and peanut butter--and easy
to make, too!

2 cups sugar (Use your favorite vegan
  variety.)
1/4 teaspoon salt
1/2 cup cocoa powder
1/2 cup soymilk
1/2 cup nonhydrogenated vegan margarine
1/2 cup creamy peanut butter
4 cups rolled oats

In a large saucepan, combine the
sugar, salt, and cocoa powder.
Add the soymilk and stir until
mixture is smooth. Add the margarine.
Over medium-high heat,
bring mixture to a boil. Boil 2
minutes, stirring often. Remove
from heat and add peanut butter,
stirring until it is melted. Blend
in the oats.

Drop mixture by rounded
teaspoonfuls onto waxed paper.
Cool. Store in a covered container
in the refrigerator until
ready to serve.

Total calories per cookie: 92
Carbohydrates: 13 grams
Sodium: 44 milligrams
Fat: 4 grams
Protein: 2 grams
Fiber: 1 gram

WHOLE WHEAT
RAISIN-NUT STRIPS
(Makes 3 dozen cookies)

Wholesome whole wheat flavor
with the sweetness of raisins and
the crunch of pecans.

1/2 cups whole wheat flour
1/4 cup sugar (Use your favorite vegan
   variety.)
1 Tablespoon baking powder
1/4 teaspoon salt
1/3 cup nonhydrogenated vegan margarine,
   softened to room temperature
1/2 cup soymilk
1 cup dark raisins
1 cup broken pecans
Additional flour, as needed

Preheat oven to 375 degrees.

In a medium-sized mixing
bowl, stir together the flour,
sugar, baking powder, and salt.
Cut in the margarine with a pastry
blender or a fork until mixture
resembles coarse cornmeal.
Stir in the soymilk, then the raisins
and pecans, until a dough forms.

Sprinkle a sheet of waxed
paper with flour and put the
dough on it. Flatten the dough
out slightly with hands and dust
lightly with additional flour.
Cover with another sheet of
waxed paper, and roll dough out
to a thickness of about half an
inch. Using a sharp knife, cut the
dough into 4" x 1/2" strips. Place
on parchment-lined insulated
cookie sheets or greased regular
cookie sheets about 1 1/2-2 inches
apart. Bake for 10-12 minutes or
until bottoms of strips are golden
brown. Remove from cookie
sheets and cool on wire racks.

Total calories per cookie: 74
Carbohydrates: 9 grams
Sodium: 73 milligrams
Fat: 4 grams
Protein: 1 gram
Fiber: 1 gram

CITRUS SLICES
(Makes about 40 cookies)

Crisp, not too sweet, delicious!

1/2 cup nonhydrogenated vegan margarine,
  softened to room temperature
1 cup sugar (Use your favorite vegan
  variety.)
1 teaspoon orange extract
1 teaspoon lemon extract
1/4 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose or unbleached flour
About 2 Tablespoons soymilk, depending
  on how much is absorbed by the dough

In a medium-sized mixing bowl,
blend together the margarine,
sugar, and extracts. Stir in the salt
and baking powder.

Blend in the flour, alternating
with a little of the soymilk, until
all of the flour is incorporated into
the dough. The dough should not
be too soft or too stiff.

On a clean, lightly floured
counter or large cutting board,
divide the dough in half. Shape
each half into a log 10 inches long
and about 1 1/2 inches in diameter.
Wrap in plastic wrap and chill
thoroughly, several hours or overnight.
(Dough can be made 2-3
days ahead, if desired, and kept
in the refrigerator, rolled into logs
and wrapped, until ready to use.)

Preheat oven to 350 degrees.

Remove plastic wrap from
dough. Using a sharp knife, slice
the dough into rounds about
1/2-inch thick. Arrange 2 inches
apart on parchment-lined insulated
baking sheets or greased
regular baking sheets. Bake for
about 16 minutes or until almost
(but not quite) firm to the touch
when lightly pressed in the middle.
Cookies should not brown.
Remove to a wire rack to cool.

Total calories per cookie: 54
Carbohydrates: 8 grams
Sodium: 48 milligrams
Fat: 2 grams
Protein: < 1 gram
Fiber: < 1 gram