- 2 cups [500 mL] brown sugar
- 1 cup [225 g] shortening
- 2 eggs
- 1/2 cup [125 mL] cold coffee
- 2 cups [500 mL] unsweetened applesauce
- 3 1/2 cups [490 g] flour
- 1 teaspoon [5 mL] baking soda
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] nutmeg
- 1 teaspoon [5 mL] cinnamon
- 1 teaspoon [5 mL] ground clove
- 1 cup [250 mL] raisins
- 1/2 cup [125 mL] grossly chopped nuts
Lemon Frosting
- 1 1/2 cups [375 mL] icing sugar
- 1 teaspoon [5 mL] grated lemon rind
- 1 1/2 teaspoons [7.5 mL] corn syrup
- Approximately 5 teaspoons [25 mL] lukewarm water
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- Into a large bowl, beat together brown sugar, shortening and eggs.
- Mix in cold coffee and applesauce.
- Into a clean bowl, mix together flour, baking soda, salt, nutmeg, cinnamon and groudn clove.
- Stir flour mixture into first mixture.
- Then stir in raisins and chopped nuts.
- Cover and refrigerate dough for at least 2 hours.
- Preheat oven to 400°F [200°C].
- Drop dough, 1 tablespoon [15 mL] at a time, onto a greased or lined with parchemin cookie sheet, leaving approximately 2 inches [5 cm] between each.
- Bake cookies into preheated oven for 9 to 12 minutes, until golden.
- Leave to cool completely.
- Prepare lemon frosting and frost cold applesauce cookies.
Lemon Frosting
- Beat together icing sugar, grated lemon rind, corn syrup and enough lukewarm water to get an easy to spred consistency.
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