Recipe - Ginger Apple Cookies (Motts)

COOKIE DOUGH
1 cup Firmly packed brown sugar
One half cup Margarine or butter;
softened
1 cup Molasses; (unsulphured)
1 cup Apple Sauce
2 Eggs
5 cup Allpurpose flour
2 teaspoon Baking soda
1 teaspoon Ginger
1 teaspoon Cinnamon
One half teaspoon Salt
One half teaspoon Nutmeg
1 teaspoon Cloves

FROSTING
One fourth cup Margarine or butter; melted
2 cup Powdered sugar
1 tablespoon Grated lemon peel
2 tablespoon 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 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998