Sunday, November 21, 2010

Applesauce Cookies

I had applesauce; I wanted cookies.  I went off this recipe for Applesauce Cookies from ""; these were definitely not the best cookies ever.  The photos I took were atrocious, so we're going to skip right to the meat of the matter: as with every pumpkin or applesauce cookie recipe (except maybe these, which consciously correct for the problem), these just ended up tasting too healthy/cakey, especially given how much butter was in them.  Alas.  These cookies were at least a bit crisp on the outside, but the inside was like a muffin.  The taste was pleasant but unspectacular.  My search for a great apple-pie-tasting cookie continues.

Applesauce Cookies

1 c all-purpose flour
3/4 c whole wheat flour
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1/2 c vegan butter, softened
1 c packed brown sugar
1 TB ground flaxseed mixed with 3 TB water
1/2 c applesauce

1. Preheat your oven to 375*. Line cookies with parchment paper. Alternatively, use ungreased cookie sheets to bake your cookies.
2. In a medium size bowl whisk the flours, spices, baking soda, and salt until well blended and set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended.
4. Beat in the egg and applesauce then stir in the flour mixture until just combined.
5. Drop cookie dough by rounded teaspoonfuls onto prepared cookie sheets about 2 inches apart. Bake until no indentation remains when touched and light golden brown around the edges, about 10 to 12 minutes.
6. Remove from the oven and immediately transfer cookies to a wire rack with a spatula.
7. Ice cookies if desired.  This recipe yields about 4 dozen cookies.

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