APPLESAUCE COOKIES

As the leaves start to change color, the temperatures fluctuate up and down, I get cold and I start baking.  These Applesauce Cookies are perfect this time of year because the fragrance from the cinnamon and cloves floats throughout the house and provides its own version of aromatherapy.  Cinnamon aroma is supposed to improve mental focus and restore energy. I don’t know about you but I can certainly use help in those areas!

This cookie dough is unusual; don’t think I just forgot the egg in the list.  The natural pectin in the applesauce acts a replacement for the pectin in eggs. The pectin also acts as a binder like eggs do, but not exactly in the same way.  When applesauce is added to the butter and brown sugar in this recipe, is does not blend in the same way that an egg would.  Don’t be surprised when it looks like it will never work.  Just add in the flour mixture slowly and patiently let it work itself back together to make a smooth, soft dough.

SOFT DOUGH, SOFT COOKIES

The dough is pale, and should be scoopable, but not firm enough to shape into balls.  I use a cookie scoop that holds about 2 tablespoons to drop the dough about 2 inches apart on the cookie sheet.

Bake the cookies until they are lightly golden, with some slight browning around the edges. The top will spring back when lightly pressed with a finger and the bottoms should be a nice golden brown.

EASY TO FREEZE AND BAKE AS NEEDED

Generally, cookies stay fresh about 3-4 days. This recipe makes a lot of cookies (4 1/2- 5 dozen) and can be cut in half if desired. But I can’t even eat 2 dozen cookies from a half recipe in 3 or 4 days, so I have been using a trick my daughter taught me. You might like to do this, also. Bake as many cookies as wanted, then scoop the rest of the dough onto cookie sheets lined with waxed paper or parchment. Freeze them, uncovered, until solid-I usually put the cookies in the freezer overnight.  Then slip the cookies into a plastic freezer bag or container.  When ready for more cookies, take out what you want and bake the cookies as per usual, but add 2-3 minutes to the total cooking time. You can see in the photo below that they cook up just the same; they were also as moist and tender as the original batch.

When fall comes and there is a nip in the air, Applesauce Cookies are a wonderful snack with a cup of coffee, tea, or hot cider.  Although I haven’t tried it, I think hot spiced red wine would also be good with these cookies on a lazy Sunday afternoon.

APPLESAUCE COOKIES

• 3 1/2 Cups Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Cloves
• 1/2 Teaspoon Salt
• 1 Cup Butter or Margarine
• 1 1/2 Cups Brown Sugar
• 1 1/2 Cups Applesauce

Preheat oven to 375 degrees. Line cookie sheets with parchment paper or spray with cooking oil spray. Place the flour, baking powder, baking soda, cinnamon and cloves in a bowl; whisk together to combine.  Cream butter and brown sugar until light and fluffy.  Beat in applesauce, but don’t worry when it looks separated. Add the flour and mix until there is a smooth, soft dough.   Scoop out dough (about 2 tablespoons) and drop onto prepared cookie sheets.  Bake in preheated 375-degree oven for 12-15 minutes or until browned around edges and top springs back when lightly pressed.  Cool on wire racks.  Makes about 4 1/2 to 5 dozen.