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Remove from the oven and allow the cookies to remain on the baking sheets for a few minutes before transferring to wire racks to cool.

RUMNOG PECAN COOKIES

MAKES 24 COOKIES

TIME: 45 MINUTES

This grown-up holiday cookie spiked with rum and nutmeg still retains a sense of good old-fashioned fun, with its topping of lots of frosting and sprinkles. Before baking, the dough is rolled in crunchy pecans, and after cooling they’re topped with creamy, rum-infused icing. The flavor improves after a few hours and the icing firms up, making them ideal for gift giving.

Cookies: ⅓ cup canola oil

¼ cup soy or rice milk

1 cup plus 2 tablespoons granulated sugar

1 tablespoon molasses

2 tablespoons dark rum

1½ teaspoons vanilla extract

1½ cups all-purpose flour

¼ cup cornstarch

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon grated nutmeg

½ teaspoon ground cinnamon

½ teaspoon salt

1½ cups coarsely chopped pecans

Frosting: 2 tablespoons nonhydrogenated vegan margarine, softened

2 tablespoons soy milk, soy creamer, or rice milk

2 tablespoons dark rum

¼ teaspoon vanilla extract

2 cups confectioners’ sugar

Optional decoration: Freshly grated nutmeg

Colored sugar sprinkles

PREHEAT THE oven to 350°F and lightly grease two baking sheets.

Prepare the cookies:

In a large bowl, combine the oil, soy milk, granulated sugar, molasses, rum, and vanilla, and beat until slightly foamy. Sift in the flour, cornstarch, baking powder, baking soda, nutmeg, cinnamon, and salt, and mix until a soft dough forms.

Roll the dough into walnut-size balls (about 1 heaping tablespoon), roll in the chopped pecans, and place about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, until the cookies have puffed.

Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.

Prepare the frosting:

Use electric beaters to cream the margarine until light and creamy. Add the confectioners’ sugar and stir with a fork until crumbs form, then beat in the soy milk, rum, and vanilla. The frosting should have a consistency similar to that of buttercream frosting. If it’s too thin, beat in more confectioners’ sugar, 1 tablespoon at a time, until the desired consistency is reached. Spread 1 teaspoon or more frosting on each cooled cookie. Sprinkle with nutmeg and colored sugar, if desired, while the frosting is still moist.

These are best when allowed to sit for a few hours so that frosting becomes firm.

CHEWY OATMEAL-RAISIN COOKIES

MAKES 30 COOKIES

COOKING TIME: 30 MINUTES

Terry loves the chewy texture these cookies deliver from their caramellike brown rice syrup, nutty whole-grain flours, and plenty of raisins. This recipe is as basic as a pair of jeans and, we suppose, could be doctored with a handful of chocolate chips or shredded coconut, but why mess with perfection? These cookies are equally at home packed into lunchboxes or served with cold soy milk or a steaming cup of tea or hot apple cider.

½ cup canola or safflower oil

⅓ cup brown rice syrup

⅓ cup rice or soy milk

¾ cup light brown sugar

1 teaspoon vanilla extract

2⅓ cups whole wheat pastry flour or all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon allspice

½ teaspoon salt

2 cups rolled or instant oats

1½ ups Thompson raisins

PREHEAT THE oven to 350°F and lightly grease two baking sheets.

➣If you have any issues with cookies’ sticking to the baking sheets, line sheets with either baking parchment or Silpats.

In a large bowl, combine the oil, brown rice syrup, soy milk, brown sugar, and vanilla, and beat until smooth. Sift in the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt, and combine to beat just until a dough begins to form. Fold in the oats and raisins.

Roll the dough into walnut-size balls (about 1 heaping tablespoon) and place about 2 inches apart on the baking sheets. Press the cookies down lightly with your