Shelly's Recipe

CHERRY BREAKFAST AND TEA COOKIES

Category: Cookies

2 1/4 cups dried cherries (or use dried cranberries or blueberries or a combination)
1 1/2 cups water
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup soy flour
1/2 cup barley flour
3/4 cup uncooked wheat or oat bran
1/2 teaspoon freshly grated nutmeg

3/4 teaspoon baking soda
6 tablespoons butter at room temperature
4 oz. applesauce (unsweetened if possible)
3/4 cup dark brown sugar
1 1/2 teaspoon vanilla
3 egg whites
1 1/2 cups rolled oats
1/2 cups slivered almonds

Preheat 375 degrees F.

In a small, heavy saucepan, bring cherries and water to a boil over medium-high heat; boil for 4-6 minutes, or until cherries are plump, stirring occasionally. Drain cherries, reserving 5 tablespoons liquid; set both aside.

In a medium bowl, sift together flours, nutmeg, and baking soda. Set aside.

In a large mixing bowl, with an electric mixer, cream butter, then add applesauce. Add brown sugar and vanilla, bearing until light in color, about 1 minutes. Mixture may stay curdled. Add egg whites and beat until smooth, occasionally scraping bowl with a rubber scraper. Mixture may stay a bit curdled looking. Add reserved cherry liquid and mix well.

Reduce speed to low and gradually add flour mixture with mixture running. Add rolled oats, wheat or oat bran, and plumped drained cherries, stirring just until incorporated. Using a small-portion scoop or tablespoon, drop cookie dough onto heavy ungreased baking sheets or regular baking sheets lined with cooking parchment, leaving about 1 inch between cookies. Bake for 15 minutes. Transfer cookies from baking sheets to cooling racks and let cool completely, about 20 minutes.