3 eggs
½ teaspoon vanilla
2 cups flour, plus more for shaping
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
3 cups popped popcorn
½ cup raisins, currants or chopped, dried apricots, optional

• Preheat oven to 300º F. Spray two baking sheets with cooking spray; set aside.
• Beat eggs and vanilla together in a large mixing bowl. Sift together flour, sugar, baking soda and salt. Stir flour mixture thoroughly into egg mixture. Stir in popcorn and raisins, if desired. (Dough will be sticky.)
• Spread a little flour on a work surface. Turn dough out onto work surface and divide into 3 equal pieces. Sprinkle flour over dough as needed to prevent sticking and roll each piece of dough into a log about 8 inches long and 2 inches wide. Transfer logs to baking sheets, allowing space between for spreading.
• Bake 30 minutes and remove from oven (do not turn off oven.) Allow cookie logs to cool about 5 minutes and transfer to cutting surface. Cut logs diagonally into 1/2-inch slices. Place cookies back on baking sheets in a single layer. Return cookies to oven and bake 20 minutes, turning cookies over after 10 minutes. Cool cookies on racks and store in an air-tight container.

Yield: 3 dozen cookies