chock full but no chocolate
- Categories
- Cookie
- Yield
- 24 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Margarine; softened |
| ¼ cup | Shortening |
| 1 cup | Sugar |
| 1 | Egg |
| 2 cups | All-purpose flour |
| ½ teaspoon | Each: salt; baking soda, & baking powder |
| 1½ teaspoon | Cinnamon |
| ¼ teaspoon | Each: nutmeg & cloves |
| 1 cup | Applesauce |
| ¾ cup | Seedless raisins |
| 1½ cup | Chopped walnuts |
| 1 cup | Powdered sugar |
| 2 tablespoons | Milk |
| 1 teaspoon | Vanilla |
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, .
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