| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cookies, Brandname | 60 | Servings | |
INGREDIENTS
| 1 | c | Firmly packed brown sugar |
| 1/2 | c | Margarine or butter; softened |
| 1 | c | Molasses; (unsulphured) |
| 1 | c | Apple Sauce |
| 2 | Eggs | |
| 5 | c | All-purpose flour |
| 2 | ts | Baking soda |
| 1 | ts | Ginger |
| 1 | ts | Cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Nutmeg |
| 1 | ts | Cloves |
| 1/4 | c | Margarine or butter; melted |
| 2 | c | Powdered sugar |
| 1 | tb | Grated lemon peel |
| 2 | tb | Lemon juice; (2 to 3) or milk |
INSTRUCTIONS
COOKIE DOUGH FROSTING In large bowl, combine brown sugar, margarine, molasses, apple sauce and eggs; beat well. Stir in flour, baking soda, ginger, cinnamon, salt, nutmeg and cloves. Refrigerate 1 to 2 hours for ease in handling. Heat oven to 375F. Grease cookie sheets. Drop dough by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Bake at 375F for 8 to 10 minutes or until golden brown. Cool on wire rack. In small bowl, combine all frosting ingredients; beat until smooth. Frost cooled cookies. Yields 5 to 6 dozen cookies. Notes: Pantry: Mott's Regular Apple Sauce; Grandma's Molasses. For best results when baking cookies, always use a shiny cookie sheet rather than a dark one. Dark cookie sheets absorb the heat and may cause the bottoms of the cookies to overbrown. >Hanneman/Buster 1998-Apr Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 18, 1998
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