Gingerbread Cookies

Date: Wed, 22 Dec 93 08:54:40 EST
From: fry26@cas.org (Fred Yaeger ph=3556)

Here is the recipe that my SO and I have used for the past 3+ years.
We have made it at least 10-15 times with good, consistent results.
It makes a fairly dense, chewy style of cookie - just what we like.

Gingerbread cookies

1/4 cup applesauce
1/2 cup brown sugar
1 1/2 cups dark molasses (blackstrap gives a tart taste & is FULL of
IRON - if you use it, dont use more than
1/3 cup of blackstrap)
1/2 cup cold water
3 cups white flour
3 cups whole wheat flour
2 t allspice
2 t ginger
2 t cloves
2 t cinnamon
2 t vanilla
2 t baking soda
1/2 t salt
1 T cold water

Mix the applesauce, brown sugar and molasses together thoroughly. Stir in 1/2
cup cold water and vanilla.

Mix together dry ingredients. Add to the dough. Add 1 T cold water. Mix
well.

Cover bowl and chill dough (for at least one hour.)

Preheat oven to 350. Roll out dough thick (1/2 inch). Cuts with small glass
(1-2 inch diameter). Place on lightly oiled (sprayed) cookie sheet.

Bake about 10 minutes (until no imprint remains when touched lightly with
finger).

Notes:
This recipe is from Sonja and William Conner's The New American Diet (pp.
365).