| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Cookie | 24 | Servings | |
INGREDIENTS
| 1/4 | c | Margarine; softened |
| 1/4 | c | Shortening |
| 1 | c | Sugar |
| 1 | Egg | |
| 2 | c | All-purpose flour |
| 1/2 | ts | Each: salt; baking soda, & baking powder |
| 1 1/2 | ts | Cinnamon |
| 1/4 | ts | Each: nutmeg & cloves |
| 1 | c | Applesauce |
| 3/4 | c | Seedless raisins |
| 1 1/2 | c | Chopped walnuts |
| 1 | c | Powdered sugar |
| 2 | tb | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
ICING Cream butter, shortening & sugar until light & fluffy. Add egg & beat until well blended. In separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg & cloves. Add to creamed mixture alternately with applesauce. Stir in raisins & nuts. Drop by rounded teaspoon onto ungreased cookie sheets 2-inches apart. Bake 12-14 minutes. Cool before icing. ICING: Combine powdered sugar, milk & vanilla. Stir until smooth. Spread icing on top of cookie & top with a walnut half, if desired. (May be stored in airtight container up to 3 weeks. Freeze up to 3 months.) MRS. GENE CROWLEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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