• 10servings
  • 75minutes
  • 274calories

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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1 1/2 teaspoons baking powder

  3. 1/2 teaspoon salt

  4. 2/3 cup unsweetened applesauce

  5. 1 cup sugar

  6. 1/4 cup butter , softened

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon lemon juice

  9. 2 large egg whites

  10. 1 1/2 cups confectioners' sugar , divided

  11. 3 tablespoons milk or 3 tablespoons light cream, divided

  12. 1/4 teaspoon almond extract

  13. 1/2 teaspoon vanilla extract

  14. 2 tablespoons unsweetened cocoa (melted chocolate is also acceptable)

Instructions Jump to Ingredients ↑

  1. COOKIE: Preheat oven to 375°F.

  2. Line a baking sheet with parchment paper.

  3. Set applesauce in a fine sieve to drain while you prepare the other ingredients.

  4. In a medium bowl, whisk together flour, baking powder and salt.

  5. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.

  6. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.

  7. Bake for 10 minutes, until set but not browned.

  8. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

  9. ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.

  10. Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.


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