Applesauce Raisin Cookie Recipe

Updated on April 7, 2018
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Thelma is a former field editor for Taste of Home magazine and currently owns a marketing company for the promotion of community cookbooks.

Applesauce Raisin Cookies with a Glass of Milk

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These cookies are the perfect choice for a bedtime snack, with a morning cup of coffee or to put in a school lunchbox. In addition to being easy to make, they keep well.

I deviate from the recipe a little when making these. Instead of regular brown sugar, I use the Splenda brand and use half of the amount of sweetener called for.

For ease in making these cookies, I use store bought applesauce. In my opinion, the best type is the chunky with cinnamon. I add extra cinnamon to make them more flavorful.

You can adapt this recipe to reflect your family's taste. You can add dried cranberries instead of the raisins and replace the walnuts with pecans. The cookies have a soft cakelike texture which makes them popular with seniors who may have trouble eating hard or crispy cookies. In that case, you can omit the nuts altogether.

Cook Time

Prep time: 20 min
Cook time: 10 min
Ready in: 30 min
Yields: 36 cookies, depending on size

Ingredients

  • 2 eggs, beaten
  • 2 3/4 cups all purpose flour
  • 1 1/2 cups brown sugar, packed
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup applesauce
  • 1/2 cup shortening
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 cup chopped walnuts, optional
  • ice cream topping syrup caramel, optional

Table Used for Converting Sugar Measurements to Splenda

If recipe calls for:
Use this amount of Splenda:
1 cup of sugar
1/2 cup of Splenda
1/2 cup of sugar
1/4 cup of Splenda
 
 
Table by author, the Country Homemaker.

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, blend eggs together.
  3. Add the rest of ingredients to the eggs, except the raisins, walnuts and caramel ice cream syrup.
  4. Mix with an electric mixer on medium speed until well blended (about 2 minutes).
  5. Add raisins and nuts if using. Blend in well with mixer.
  6. Drop by rounded teaspoonfuls onto a non-stick cookie sheet.
  7. Bake 10 minutes then remove cookies from cookie sheet and place on a cooling rack.
  8. When completely cooled, place the rack on top of a piece of waxed paper. Spoon a little caramel ice cream syrup on top of each cookie, if desired. The waxed paper will prevent you from having a sticky countertop to clean as it can be thrown away.

Cookies Cooling on Rack

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I use this cooling rack for everything that requires cooling after baking. The non-stick coating is what I appreciate the most.

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    © 2018 Thelma Raker Coffone

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