Perogies...now cookies. Leave it to little babuska's to come up this amazing recipe. Everyone proclaims these to be the best ginger snaps they have ever had.
1 cup white sugars
3/4 cup butter
1/4 cup molasses
1 egg
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 tsp ginger
pinch of salt

Cream butter and sugar. Add egg and molasses and beat until blended. Add dry ingredients and mix well. Form into balls and then dip them in white sugar. Bake for 10 minutes...don't overbake!!!. The tops will crack but they will be soft, chewy and delicious!!

That's a pretty big claim, eh? These cookies deserve it! You can mix it up with chocolate chips, raisins, cranberries, nuts, coconut...be creative! When it came time to add one of these to the recipe, I discovered Theresa has Skor pieces in the cupboard and dumped a bunch into the batter. I am pretty sure it made for the best batch of these cookies I have made so far!
3/4 cup butter
1 cup brown sugar plus 1/2 cup white sugar
1 egg
1/4 cup water
1 tsp. vanilla
1 cup flower
1.5 tsp cinnamon
1/2 tsp baking soda
3 cups quick oats
1.5 cups chocolate chips
Cream butter and sugar well. Add in egg, water and vanilla. Mix in the dry ingrediants, oats and chocolate chips. Drop by the spoonful on a baking sheet and bake at 350F for 12-14 minutes.

These cookies are one of my favorites to make. Super quick, super tasty and best of all...vegan friendly!

1/2 cup jam (I used my homemade blueberry jam for this batch but raspberry is amazing as well!)
1 cup sugar
1/3 cup olive oil (could use canola, olive oil is better for ya!)
2 tsp pure vanilla extract
1/2 cup + 2 tbsp cocoa
1.5 cup all-purpose flour
3/4 tsp baking soda
1/4 tsp salt.

Preheat your oven to 350 degrees. Lightly grease a cookie sheet or use a Silpat. Mix together jam, sugar, oil, vanilla and beat well so that all the sugar dissolves. In a separate bowl, mix together all of the dry ingredients. Slowly add dry to wet in 3 batches. You might have to get in there with your hands close to the end! The batter will seem a little dry but should mold easily into a ball. Roll dough into small rounds and flatten with your hands. Bake for 10 minutes, let cool and eat them up! These sweet little cookies make amazing ice cream sandwiches as well!

heavily adapted from The Vegano