Ingredients Jump to Instructions ↓

  1. 1 cup butter or margarine

  2. 1 cup shortening

  3. 2 cups packed brown sugar

  4. 1/2 teaspoon ground ginger

  5. 3 teaspoons baking powder

  6. 1 teaspoon baking soda

  7. 1 teaspoon ground cinnamon

  8. 1/2 teaspoon salt

  9. 4 eggs

  10. 2 cups unsweetened applesauce

  11. 5 cups all-purpose flour

  12. 1 cup raisins

  13. 1 cup chopped walnuts

  14. 3 recipes powdered sugar icing --optional

Instructions Jump to Ingredients ↑

  1. Preparation : BEAT butter or margarine and shortening in a very large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking powder, baking soda, cinnamon, and salt; beat till combined. Beat in eggs and applesauce. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, raisins, and walnuts with a wooden spoon. DROP dough from a rounded teaspoon 2 inches apart onto ungreased cookie sheets. Bake in a 375F oven for 10 to 12 minutes or till edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks to cool completely. If desired, drizzle with Powdered Sugar Icing. Place in an airtight container and store at room temperature or in the refrigerator up to 3 days. Makes about 108. STORE baked cookies in a freezer container or bag and freeze up to 1 month. Before serving, thaw at room temperature for 15 minutes. Drizzle with Powdered Sugar Icing, if desired. Notes: In northern Indiana Amish communities, the women bake cookies in big batches to share after church services. This recipe makes nine dozen-short of a bushel but enough for gift trays.


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