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APPLE SAUCE COOKIES
Makes 36
1.
Cook apples with the water in a covered saucepan over low heat until the apples are
tender. Set aside and let cool slightly. Then purée in a food processor or blender, or mash
with a fork. Measure out ¾ of a cup and set aside.
2.
Preheat the oven to 375°F. Grease a baking sheet. (Make sure the baking sheet is the
right size to fit into the oven.)
3.
Cream together the sugar, butter or margarine in a medium sized bowl until thoroughly
mixed. Beat in the reserved applesauce. Sift the flour, baking powder, baking soda, salt
and cinnamon into the mixture and stir to blend. Fold in the walnuts.
4.
Drop small spoonful about the size of jawbreaker onto the prepared baking sheet. Place
each about 2 inches apart to avoid sticking.
5.
Bake the cookies for 8-10 minutes or until they are golden brown. Transfer to a wire rack
and allow to cool before serving. (You may need to repeat the baking process for the
remaining dough.)
BUTTERMILK COOKIE BISCUITS
Makes 15
1.
Preheat oven to 425°F. Grease a baking sheet. Sift the dry ingredients first into a bowl.
Rub the butter or margarine in until the dough becomes crumbly.
2.
Gradually pour in the buttermilk, stirring with a fork until the mixture forms a soft dough.
3.
Roll dough out to about ½ inch thick. Stamp out 2 inch cookies with a cookie cutter.
4.
Place onto baking sheet and bake for 12-15 minutes until golden. Serve warm or at room
temperature. (You may need to repeat the baking process for the remaining dough.)
ALMOND CINNAMON COOKIE BALLS
Makes 15
1.
Preheat the oven to 350°F. Grease a baking sheet. (Make sure the baking sheet is the
right size to fit into the oven.)
2.
Mix together the ground almonds, sugar and cinnamon. Beat the egg whites until they
begin to stiffen and fold enough into the almond mixture to make a fairly firm dough.
Wet hands with cold water and roll small spoonfuls of the dough into round balls. Place
onto baking sheet.
3.
Bake for 15 minutes making sure that they remain soft on the inside. Too much baking
time will result in hard and tough cookies. Remove the cookie balls from the baking
sheet and set aside to cool.
4.
Sift the confections’ sugar or powder sugar onto a plate. Roll the cookie balls into
the sugar, shaking off any excess. (You may need to repeat the baking process for the
remaining dough.)
1 lb. cooking apples, peeled, cored
and diced.
3 tbsp water
½ cup sugar
½ cup butter or margarine
1 ½ cups all-purpose flour
Pinch salt
1 tsp baking powder
1 ½ cups ground almonds
1/3 cup granulated sugar
1 tablespoon ground cinnamon
½ tsp baking soda
4 tbsp cold butter or margarine
¼ cup buttermilk
2 Egg Whites
Oil for greasing
Confectioners’ sugar or powder
1 cup all-purpose flour
½ tsp baking powder
¼ tsp baking soda
Pinch salt
½ tsp ground cinnamon
½ cup chopped walnuts
BAKE