New York ? The presidential race is in high gear and its influence is being reflected even in the very specialized sphere of cookie baking.

For its 2004 Election Cookie Cook-Off, Family Circle magazine is publishing two recipes from candidates’ wives in its July 13 issue.

The competing munchables are Laura Bush’s Oatmeal-Chocolate Chunk Cookies, and Teresa Heinz Kerry’s Pumpkin Spice Cookies. Home bakers are invited to put them to the taste test and vote in their favorite.

“We’re delighted that Laura Bush and Teresa Heinz Kerry are putting their cookie recipes into the running for our fourth election competition,” said Susan Ungaro, Family Circle’s editor in chief.

“Put your partisan preferences aside and vote with your taste buds. May the best cookie win!”

The magazine first invited wives of presidential hopefuls to submit cookie recipes for publication in 1992, calling on readers to vote for their preferred recipe.

The magazine says cookie cookoff results have predicted the past four presidential winners.

Laura Bush’s Oatmeal-Chocolate Chunk Cookies

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Laura Bush's Oatmeal-Chocolate Chunk Cookies

1 1/2 cups (3 sticks) butter, at room temperature

1 cup sugar

1 1/2 cups light-brown sugar

3 eggs

1 tablespoon vanilla

3 cups flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

3 cups quick oats (not old-fashioned)

2 cups chopped walnuts

1 1/2 packages (8 ounces each) chocolate chunks (3 cups)

2 cups coarsely chopped dried sour cherries

Heat oven to 350 degrees. With electric mixer, cream butter and both sugars. Beat in eggs one at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats; slowly beat until blended. Stir in walnuts, chocolate and cherries. Drop by tablespoonfuls onto cookie sheet covered with parchment paper. Bake at 350 degrees from 12 to 15 minutes, until golden brown. Makes about 8 dozen cookies.

Teresa Heinz Kerry’s Pumpkin Spice Cookies

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1 cup (2 sticks) butter, at room temperature

1 cup sugar

1 egg

Teresa Heinz Kerry's Pumpkin Spice Cookies

1 cup canned pumpkin puree (from 15-ounce can; do not use pumpkin pie filling)

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1 cup chopped walnuts

1 cup raisins

Heat oven to 375 degrees. With electric mixer, cream butter and sugar. Beat in egg, pumpkin and vanilla. Sift together flour, baking powder, salt, cinnamon and allspice. Stir into pumpkin mixture. Stir in chopped walnuts and raisins. Drop by tablespoonfuls onto a well-greased cookie sheet and bake at 375 degrees from 12 to 15 minutes, until golden on edges.

Makes about 5 dozen cookies.