Cookies, Bars and Biscotti

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Honey Oat Biscotti
By the addition of honey and oats, this biscotti is a natural to go with your breakfast coffee or to add to your brunch buffet. This is, of course, also good anytime of day.

Preheat oven to 375°F.

Cream margarine and honey; beat in eggs and vanilla. Combine flour, cinnamon, baking powder and soda, and salt. Add to egg mixture, then stir in oats and walnuts. Shape into to logs on baking sheet, about 10x3 inches wide. Bake until lightly browned. Cool for about 10 minutes. Lower oven temp to 300°F. Place logs on cutting board and slice into 1/2 inch strips. Place each cookie on baking sheet and bake for 25 to 30 minutes until crisp and dry. Cool completely on racks before serving. Makes about 3 dozen.

Source 2.

Applesauce Pecan Cookies
A nice autumn cookie. This is a large batch cookie that may be halved.

Preheat oven to 350°F.

Cream shortening until soft. Add in sugar, beat until light and fluffy. Add in egg one at a time, beating well after each addition. Sift the dry ingredients together, and alternately with the applesauce, add to the creamed mixture. Stir in raisins and nuts last. Drop by spoonfuls onto lightly greased baking sheet. Bake for about 15 minutes, or until desired doneness.

Source 9.

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