1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 1/2 teaspoons salt
1 1/2 teaspoons ground nutmeg
1 1/2 cups applesauce, chilled and minced
1 cup butter
1 cup evaporated milk
2 eggs
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 teaspoons ground nutmeg
2 tablespoons butter
1/2 cup white sugar
1 (14 ounce) can evaporated milk
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In an airtight container, combine cider vinegar, 1 teaspoon ground cinnamon, salt, nutmeg, applesauce, butter, evaporated milk, eggs, flour, baking powder, cinnamon, ginger, vanilla extract, cinnamon and nutmeg. Squeeze applesauce mixture into a small container and pour over the prepared cookie sheet.
Bake in preheated oven for 1 hour, or until lightly browned. Cool on cookie sheet then remove from oven and let cool completely.
During the last 5 minutes of baking, beat 1/2 cup sugar in a small bowl until smooth; gradually add to apple mixture. Let cool completely. Sprinkle with chopped walnuts.
In a large bowl, cream together the butter, sugar and cream cheese; beat until light and fluffy. Beat in the eggs.
On a large surface, roll out the dough to 1/4 inch thickness. Roll the dough into 1 inch balls. Place each ball on the prepared cookie sheet.
Bake for 15 to 20 minutes in the preheated oven, until set. Cool completely on a wire rack. Cut into squares.
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