Prep 15 mins
Cook 12 mins
This is a terrific cookie that bakes up soft and puffy and doesn't spread out. The cinnamon and cloves add a wonderful flavor and the walnuts add the crunchies. Cooking time is per batch. Recipe found on the internet.
- Preheat oven to 375°.
- Mix together shortening, sugar and egg, then stir in applesauce.
- Mix dry ingredients together, add and and blend well.
- Add raisins and walnuts.
- Drop dough by teaspoonfuls onto greased baking sheet and bake for 10 to 12 minutes or until lightly browned.
I changed the recipe a bit. I used whole wheat flour, exchanged the cinnamon for nutmeg (yummy) and added just a dash of vanilla. I also omitted the raisins (personal preferance reasons though). Talk about a yummy cookie!
I really like the soft cake-like texture of this cookie. Not everyone in the family liked it. My sister didn't like the flavor and my father didn't like the texture. I was thinking about trying it with chocolate chips instead of raisins next time.
BRILLIANT! Forgive my exclamation points, but this is the first recipe I've deigned to rate, and I'm afraid I will run out of superlatives! I put the cart before the horse and bought some mini baking cups and then thought about what I could put in them for a cookie exchange. The applesauce was the clincher--I have an heirloom crab apple tree, and have developed a crab apple butter that is fantastic. It is a bit tart, so its uses are limited. The only alterations: I used a full cup of applesauce, and it didn't seem to affect the consistency. I also plumped my raisins in a bit of pirate juice (rum). Baking the cookies in mini cupcake shells make them look like I slaved forever (hee hee!)! I iced them w/a whipped cream cheese, caramel, skosh of cinnamon frosting! Easy, clean, not overly sweet, great presentation--thanks, Marie!