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.
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