| 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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