Gingerbread Cookies

  1/4 c  Applesauce
  1/2 c  Brown sugar
1 1/2 c  Dark molasses *
  1/2 c  Water; +1 tb, divided, cold
    3 c  White flour
    3 c  Whole wheat flour
    2 ts Allspice
    2 ts Ginger
    2 ts Cloves
    2 ts Cinnamon
    2 ts Vanilla
    2 ts Baking soda
  1/2 ts Salt

* Blackstrap gives a tart taste & is full of Iron--if you use it,
  dont use more than 1/3 cup of blackstrap.

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

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 tb cold water.
Mix well.

Cover bowl and chill dough (for at least 1 hour.)

Preheat oven to 350°F. Roll out dough thick (1/2"). Cut with small
glass (1 to 2" diameter). Place on lightly oiled (sprayed) cookie
sheet.

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

Recipe by The New American Diet by Sonja and William Conner

From: Fred Yaeger <fry26@cas.org>
Date: Wed, 22 Dec 93 08:54:40 EST