| 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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