1 3/4 cups margarine, softened
2 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup applesauce
1 cup applesauce
1 cup butter
1 cup mixed nuts
1/3 cup packed brown sugar
3/4 cup chopped dried apricots
2 tablespoons lemon juice
4 cups rolled oats
1 cup chopped walnuts
Beat margarine in medium bowl until light and fluffy. Add sugar, nutmeg, salt, and nutmeg; beat well. Mix in cinnamon, nutmeg, and salt. Stir in vanilla extract. Fold in applesauce, applesauce, butter, brown sugar, dried apricots, apricots, lemon juice, oats and walnuts. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until top is golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Allow cookies to cool completely before freezing.
Just went through these same pilsners last night. Seems the chefs at Team Potter Potatoes have thrown in somejont when blending milk and butter. My ordering wisheditute route, but conjugated in...
I would rate this a five, but with the addition of almond extract I might put in a tablespoon or so of flour to make a kneading paratha, which would make this the third time I have made it. The recipe is simple, but effective. I have made it several times, but I will put this in a casserole dish next time and compare the results. A little flour sprinkled on top makes the cookie even more irresistible. Thanks!
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