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Ginger Apple Cookies (motts)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Brandname, Cookies 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 t Baking soda
1 t Ginger
1 t Cinnamon
1/2 t Salt
1/2 t Nutmeg
1 t Cloves
1/4 c Margarine or butter, melted
2 c Powdered sugar
1 T Grated lemon peel
2 T Lemon juice, 2 to 3 or
milk

INSTRUCTIONS

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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