- 1 cup (2 sticks at room temperature) Butter unsalted
- 1 cup (198 g) Sugar white
- 1/2 cup (106 g) Light brown sugar
- 1/2 tsp (2 g) Baking powder
- 2 3/4 cups (330 g) All purpose flour
- 1/2 tsp (2 g) Kosher Salt
- 1/2 tsp Ground cinnamon
- 1 tsp Vanilla Extract
- 1 Egg
- 2/3 cup Chopped walnuts
- 1/2 cup Unsweetened applesauce
- 3 cups (340 g) Powdered sugar
- 2 TBSP Unsweetened applesauce
- 1/2 tsp Ground cinnamon
- 1/4 cup Crisco shortening
- 4 TBSP (1/2 stick) Butter unsalted
- 1 to 2 TBSP Milk
- 1/2 cup (for topping) Chopped walnuts
Applesauce and walnuts seem to go together naturally. It’s not quite the fall season yet but I wanted a cookie with apples in it. I was looking at the apples at the store, and they were not speaking to me, so I opted for applesauce. The reason I like fresh fruit is I know what is in it THE FRUIT and that is all.
I like Mott’s unsweetened applesauce for recipes because I want to control the amount of sugar and spices that go into my cookies. Some of the brands add more cinnamon than I want. I am looking at this cookie as a gentle move towards all-out fall cookies and the smells that fill my house during the fall season. It is my favorite time of year.
The other great thing about this time of year is all the arts and crafts shows that are starting to come into my area. Last week was the Lititz Art Show, and I am always on the lookout for clay and pottery dishes for my cookie photos. This week I found a new vendor from Milton, PA. Sunset Clay Works which is owned and shown by Peggy Neuhard and can be reached at [email protected] if you would like to contact her. I love this small dish because of its natural shape and colors, which made me think of fall.
Of course, if you are going to have applesauce, you have to add at least a little cinnamon. I grew up with adding cinnamon to my applesauce but just a little. If you like the taste of cinnamon in your cookies here are a few recipes I have on my site that you can try.
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Weigh or measure the light brown and white sugars into a bowl and set aside. Weight or measure the flour, salt, baking powder, and cinnamon into a bowl and run a whisk through to blend and set aside.
Using your hand-held or stand mixer blend the butter and sugars together for about 2 to 3 minutes on medium speed. Add the egg, vanilla extract, and applesauce till mixed thoroughly. Turn the mixer speed down and gradually add the flour mixture. You may have to scrape down the bowl. Add the chopped walnuts and blend for another 30 seconds till incorporated. Cover and put into the refrigerator for 30 minutes.
Preheat your oven to 350° and line 2 pans with parchment paper. I like small cookies, so I use a small cookie scoop and add 12 scoops to a cookie pan — Bake for 10-12 minutes. After pulling out of the oven let them sit on the cookie sheet for a minute or two before moving to a cooling rack. Don't over bake or the cookies could be dry inside.
Put powdered sugar, butter, shortening, cinnamon, and applesauce into a mixing bowl and starting out on a low setting till the powdered sugar is incorporated (if you don't it will fly everywhere. :-) I know I have done it). Add 1 TBSP of milk or 2 if needed and blend till it is a smooth consistency. You want it firm enough to take a knife and add the icing to the cookies.