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, .