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18 cookies
suggest servings
| 2 1/4 | cups | flour, all-purpose | |
| 1 | cup | sugar | granulated |
| 3/4 | cup | butter | softened |
| 3/4 | cup | applesauce | |
| 1 | each | egg | |
| 1 | teaspoon | pumpkin pie spice | |
| 1/2 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | cup | raisins, seedless | |
| 1/2 | cup | walnuts | chopped |
| Frosting | |||
| 4 | cups | powdered sugar | |
| 1/2 | cup | butter | softened |
| 3-4 | tablespoons | milk | |
| 1/2 | teaspoon | maple extract | |
| 1 | x | raisins, seedless | |
Preheat oven to 375 degrees; grease cookie sheets.
In a large mixer bowl, combine the flour, sugar, butter, applesauce, egg, pumpkin pie spice, baking soda and salt.
Beat on low speed, scraping the bowl often, for 2 to 3 minutes until well mixed.
Stir in the raisins and nuts. Drop rounded teaspoonfuls of dough 2 inches apart onto the cookie sheets.
Bake for 10 to 12 minutes, or until lightly browned.
Remove from the pans immediately; cool completely.
For the frosting, combine the powdered sugar, butter, milk and maple extract in a small mixer bowl. Beat on medium speed, scraping the bowl often, for 3 to 4 minutes until light and fluffy.
Spread over the cooled cookies.
Place 2 raisins in the center of each cookie.
| % Daily Value* | |
| Total Fat 69.0g | 106% |
| Saturated Fat 38.0g | 188% |
| Trans Fat 0.0g | |
| Cholesterol 200mg | 67% |
| Sodium 800mg | 33% |
| Total Carbohydrate 259.0g | 86% |
| Dietary Fiber 5.0g | 20% |
| Sugars 190.0g | |
| Protein 15.0g | 29% |
| Vitamin A | 37% | Vitamin C | 18% | |
| Calcium | 8% | Iron | 27% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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