Here is a wonderful Fall-Winter "multi purpose" VEGAN cookie recipe that can also be used as a pie pastry by adding 1/2 cup more flour, or made into bars and topped with either apple butter or apricot almond butter*
(In USA fruit butters contain no fat and are simply a fresh fruit sauce that has been, simmered to concentrate the flavors, in place of sugar, use unsweetened fruit juices to compliment the fruit used).
BASIC RECIPE:
1/2 cup vegan margarine
1/4 tsp sea salt
2 tbsp neutral vegetable oil (safflower, sunflower & etc.)
1/4 cup molasses, maple or agave syrup
2 cups whole wheat flour (whole wheat pastry flour if you can find it)
1/2 tsp vanilla extract ( if making an apricot-almond bar cookie then subs. almond extract)
1/2 tsp baking powder
Method:
Cream the margarine with the molasses, then beat in the the rest of the ingredients.
Set aside and allow to rest for 10 mins.
Meanwhile heat oven 350F
Grease cookie sheets/pans
For apple drop cookies
Drop by tbsp. onto greased cookie sheets.
Press down slightly with tines of a fork.
Press a hole in the top of each cookie and fill with apple butter.
Bake middle oven for 25-35 mins until golden brown
Variation: in place of fruit butter, omit the hole and just sprinkle with chopped nuts before baking (for this recipe you may also add and ground spice and or chopped dried fruit).
In place of fruit butter use any jam or preserve.
SEASONAL VARIATION: A great own made preserve is to cook crystalized ginger pieces with fresh pumpkin or squash, and apple juice and simmer down to a jam-like texture, PROCESS UNTIL SMOOTH...maybe add some ground cinnamon or allspice or Pumpkin spice. ( be careful for this not to be too wet when adding to the cookies or bar pastry)
For apricot-almond bars
Press the dough into a greased 9 x 9 inch brownie pan or 10inch circular pan.
Precook for 10 mins. or until golden brown
( for topping soak dried apricots in black tea, overnight, then, drain and puree with 1/4tsp almond extract OR cook soaked dried apricots in fruit juice until soft and tender, then puree with almond extract)
Spread this over the precooked base.
Sprinkle with chopped almonds.
Bake for further 30 mins or until golden brown and bubbly.
Chill in pan and cut into bars when cool enough to handle.
Variations:
Use any fruit butter or puree of choice.
Makes a great, rich fruit pie base.
For Vegetarian replace the margarine with butter and you may add honey in place of molasses.
