Applesauce-Raisin Cookies with Lemon Glaze
- Yield 42 servings
A Granny Smith apple adds moisture and texture, while lemon glaze gives an appealing shine to these old-fashioned beauties.
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup butter or margarine (1 stick), softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 medium Granny Smith apple, cored and finely chopped
- 1 cup dark seedless raisins
- 1 cup walnuts (4 ounces), coarsely chopped (optional)
- Preheat oven to 375F. Grease two large cookie sheets.
- Prepare cookies: On waxed paper, combine flour, baking powder, baking soda, cinnamon, allspice, and salt.
- In large bowl, with mixer on medium speed, beat butter and sugars until light and fluffy. On low speed, beat in egg, applesauce, and vanilla until well combined. Beat in flour mixture just until blended. With spoon, stir in apple, raisins, and walnuts, if using.
- Drop dough by rounded measuring tablespoons, 1 inch apart, on prepared cookie sheets. Bake until lightly browned around edges and set, 20 to 22 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.
Reprinted with permission from Good Housekeeping's The Cookie Jar Cookbook: 65 Recipes for Classic, Chunky and Chewy Cookies (Hearst Books, 2011).