Western Slope Recipes for 2-23: Applesauce Cookies; Apricot Upside-Down Cake; Chocolate Peanut Squares

by Bonnie Newton – Grand Junction, Colo.

1 c. Shortening

2 c. Sugar

2 Eggs, beaten

3-1/2 c. Flour

1 t. Salt

1 t. Baking soda

1 t. Cinnamon

1 t. Ground nutmeg

2 c. Raisins

2 c. Nuts, chopped

Cream shortening and sugar.

Add beaten eggs and blend together.

Stir in applesauce.

Sift together flour, salt, baking soda, cinnamon and nutmeg then add to applesauce mixture; mix well.

Fold in raisins and nuts.

Drop batter by teaspoonfuls onto greased cookie sheets.

Bake at 400 degrees for 8-10 minutes.

by Bonnie Newton – Grand Junction, Colo.

1 c. Shortening

2 c. Sugar

2 Eggs, beaten

3-1/2 c. Flour

1 t. Salt

1 t. Baking soda

1 t. Cinnamon

1 t. Ground nutmeg

2 c. Raisins

2 c. Nuts, chopped

Cream shortening and sugar.

Add beaten eggs and blend together.

Stir in applesauce.

Sift together flour, salt, baking soda, cinnamon and nutmeg then add to applesauce mixture; mix well.

Fold in raisins and nuts.

Drop batter by teaspoonfuls onto greased cookie sheets.

Bake at 400 degrees for 8-10 minutes.

by Bonnie Newton – Grand Junction, Colo.

1 c. Shortening

2 c. Sugar

2 Eggs, beaten

3-1/2 c. Flour

1 t. Salt

1 t. Baking soda

1 t. Cinnamon

1 t. Ground nutmeg

2 c. Raisins

2 c. Nuts, chopped

Cream shortening and sugar.

Add beaten eggs and blend together.

Stir in applesauce.

Sift together flour, salt, baking soda, cinnamon and nutmeg then add to applesauce mixture; mix well.

Fold in raisins and nuts.

Drop batter by teaspoonfuls onto greased cookie sheets.

Bake at 400 degrees for 8-10 minutes.