Ginger apple cookies (motts)

Yield: 60 Servings

Measure Ingredient
1 cup Firmly packed brown sugar
½ cup Margarine or butter; softened
1 cup Molasses; (unsulphured)
1 cup Apple Sauce
2 \N Eggs
5 cups All-purpose flour
2 teaspoons Baking soda
1 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon Nutmeg
1 teaspoon Cloves
¼ cup Margarine or butter; melted
2 cups Powdered sugar
1 tablespoon Grated lemon peel
2 tablespoons Lemon juice; (2 to 3) or milk



In large bowl, combine brown sugar, margarine, molasses, apple sauce and eggs; beat well. Stir in flour, baking soda, ginger, cinnamon, salt, nutmeg and cloves.

Refrigerate 1 to 2 hours for ease in handling.

Heat oven to 375F. Grease cookie sheets.

Drop dough by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets. Bake at 375F for 8 to 10 minutes or until golden brown. Cool on wire rack.

In small bowl, combine all frosting ingredients; beat until smooth. Frost cooled cookies.

Yields 5 to 6 dozen cookies.

Notes: Pantry: Mott's Regular Apple Sauce; Grandma's Molasses. For best results when baking cookies, always use a shiny cookie sheet rather than a dark one. Dark cookie sheets absorb the heat and may cause the bottoms of the cookies to overbrown.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998

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