Chock full but no chocolate

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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