Another submission for Joelen’s monthly Tasty Tools blog event. This time around, she’s having us focus on bakeware. With so many options, I went into overload. Should I use muffin tins or a springform? Should I show off some of my beautiful stoneware? Should I find a great novelty shaped pan? Like I said, too many options. So, I decided to go simple and use one of the most basic pieces of bakeware out there–jelly roll pans. I’m so glad I did because these autumnal cookies are simple and delicious.
Applesauce Spice Cookies
adapted from Gale Gand, “Sweet Dreams”
*Note: This recipe makes about 60 cookies. I’ve left the original measurements, but I halved everything when I made the cookies.
2 c. flour
1 c. whole-wheat flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. allspice
1/2 tsp. freshly-grated nutmeg
1 c. butter, softened
1 1/2 c. packed brown sugar
1 c. applesauce
1 1/2 c. raisins
powdered sugar, for garnish Directions:
1. Preheat oven to 375 degrees F.
2. In a bowl, combine the dry ingredients and set aside.
3. In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter. Add the brown sugar and continue creaming. Add the eggs and applesauce mixing well.
4. Gradually add the dry ingredients and raisins to make dough.
5. Drop by rounded tablespoons onto a cookie sheet lined with a Silpat and bake until light golden brown, about 9 to13 minutes. The cookies do not brown very much.
6. Sprinkle with powdered sugar.