-COOKIE DOUGH-
1 c Firmly packed brown sugar
1/2 c Margarine or butter;
-softened
1 c Molasses; (unsulphured)
1 c Apple Sauce
2 Eggs
5 c All-purpose flour
2 ts Baking soda
1 ts Ginger
1 ts Cinnamon
1/2 ts Salt
1/2 ts Nutmeg
1 ts Cloves
FROSTING
1/4 c Margarine or butter; melted
2 c Powdered sugar
1 tb Grated lemon peel
2 tb 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
Yields
60 Servings