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Ginger Apple Cookies (Motts)
Ginger Apple Cookies (Motts)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- --------------------------------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
Directions
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.
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.
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