Yield: 60 Servings
|1 cup||Firmly packed brown sugar|
|½ cup||Margarine or butter; softened|
|1 cup||Molasses; (unsulphured)|
|1 cup||Apple Sauce|
|5 cups||All-purpose flour|
|2 teaspoons||Baking soda|
|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.
Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998