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 | 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 |
COOKIE DOUGH
FROSTING
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 www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998