Applesauce Cookies
A soft, spiced drop cookie from the Betty Crocker cooky book, made with thick applesauce, raisins and nuts.
Ingredients
| 1 cup | 240 ml | shortening |
| 1 tsp | 5 ml | soda |
| 2 cups | 480 ml | brown sugar (packed) |
| 1 tsp | 5 ml | salt |
| 2 | eggs | |
| 1 tsp each | cinnamon, nutmeg, and cloves | |
| 0.5 cup | 120 ml | cold coffee |
| 1 cup | 240 ml | raisins |
| 2 cups | 480 ml | well-drained thick applesauce |
| 0.5 cup | 120 ml | coarsely chopped nuts |
| 3.5 cups | 840 ml | Gold Medal Flour |
Instructions
Mix shortening, sugar, and eggs thoroughly. Stir in coffee and applesauce. Measure flour by dipping method (p. 5) or by sifting. Mix dry ingredients and stir into applesauce mixture. Chill at least 2 hr. Heat oven to 400° (mod. hot). Drop rounded tablespoonfuls of dough about 2″ apart on lightly greased baking sheet. Bake 9 to 12 min., or until almost no imprint remains when touched lightly. If desired, frost when cool with Lemon Butter Icing (p. 150). Makes 7 to 8 doz. cookies. Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.