Iced Applesauce Raisin Cookies

Preparation info

  • Makes about

    3 dozen

    cookies
    • Difficulty

      Easy

Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

An all-American cookie—soft, large, and spicy. These cookies fill the house with a wonderful aroma as they bake. For best flavor, use homemade applesauce, made with either no sugar, or very little.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 cup applesauce, preferably unsweetened homemade
  • 1 teaspoon pure vanilla extract
  • 2 cups sifted flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon nutmeg, preferably grated fresh
  • ½ teaspoon cinnamon
  • ½ teaspoon ground allspice
  • 1 cup raisins or currants
  • 1 cup walnuts, chopped very coarse

    Method

    1. Preheat the oven to 350°F. Butter three baking sheets (or sheets of foil); set aside.
    2. In an electric mixer, cream the butter and sugars at medium speed until light, about 3 minutes. Add the egg, then the applesauce and vanilla, mixing until smooth. Meanwhile, sift the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and allspice onto a sheet of wax paper. Lower the mixer speed and add the flour mixture to the creamed mixture, mixing just until smooth, no longer. Mix in the raisins and walnuts; do not overmix.
    3. Drop heaping tablespoonfuls of the dough onto the baking sheets, spacing them about 2 inches apart. With the back of a large spoon, spread the batter into flat -inch rounds. Bake until browned around the edges, 12 to 13 minutes. Transfer the cookies to a wire rack set over a sheet of wax paper; cool completely.
    4. Crisscross Icing: In a small bowl, stir together the confectioners’ sugar, milk, and vanilla until smooth. Test the consistency; The icing should be fluid, but should hold a line when drizzled from a fork onto a sheet of wax paper. Thin, if necessary, with a little more milk, adding a few drops at a time; if too thin, sift in a little more confectioners’ sugar. Drizzle the icing back and forth over the cookies in thin lines. Let the cookies stand until the icing has set.