Lattice Cookies


  • 3 c. all purpose flour
  • 2 tsp. baking powder
  • 2 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 3/4 c. sugar
  • 1 c. soy margarine
  • 1/2 tsp. vanilla extract
  • 3/4 tsp. almond extract
  • 1/4 c. applesauce


  • 1/4 c. sugar
  • 1 tsp. cinnamon
  • melted margarine


  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix the flour, baking powder, cornstarch, and salt together. Set aside.
  3. Using an electric mixer, beat the margarine and sugar together until fluffy.
  4. Add the vanilla extract, almond extract, and applesauce. Mix until blended.
  5. With the mixer on low, add the dry ingredients. Beat until the dough is crumbly.
    Cover dough and chill in refrigerator several hours or overnight.
  6. Divide dough in half. Roll out to an 8 x 8 square and cut into quarters.
  7. Cut into strips ¾ inch thick. Place three strips next to each other, then weave three more strips in horizontally, like a basket weave. Cut the cookie with a 3-inch round cookie cutter.
    Mix cinnamon and sugar together. Brush tops of cookies with melted margarine and sprinkle with cinnamon and sugar mixture.
  8. Bake at 350 for 15-20 minutes or until golden.


Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.