Chock full but no chocolate
24 Servings
Ingredients
| Quantity | 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 |
Directions
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, .