When I was growing up, a Korean mom was never called by their first name or last name. Instead they used their kid’s names. My mom was “Sophia’s Mom,” named after my older sister. Yesterday when I delivered some cookies to my neighbor, he called me “Jack‘s mom.” Feel free to call me Jack’s mom! I am stoked that someone called me that!
Merry Christmas everyone! I had some time Christmas Eve to bake a new cookie out of the Culinary Arts Institute, Encyclopedic Cookbook, applesauce spice cookies, a perfect holiday cookie!
I learned a few things too with this recipe. These cookies tasted similar to the Spice Foundation Drop Cookie. Based on the ingredients, it led me to believe that applesauce is a great substitute for milk in a cookie recipe. These cookies tasted a little softer, and a little less spongy than the Spice Foundation Drop Cookie, but delicious all the same.
Yield – about 36 cookies
1/2 cup butter
1 cup sugar
1 egg beaten
2 cups cake flour
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup thick unsweetened apple sauce
Preparation and Baking
1) Pre-heat the oven to 375 degrees.
2) Cream the butter and sugar together.
3) Beat the egg in a small bowl, then add to the creamed butter/sugar mixture.
The authors instruct the reader to add the flour first and last.
4) Add one cup of the cake flour, mix well.
5) Add some applesauce, mix well.
6) Add the salt, mix well.
7) Add some more applesauce, mix well.
8) Add the baking soda, mix well.
9) Add some more applesauce, mix well.
10) Add the cinnamon and cloves, mix well.
11) Add the second cup of cake flour, mix well.
12) Cover a couple of baking sheets with parchment paper.
13) Drop about a teaspoon of cookie batter on the baking sheets.
14) Bake in the oven for about 12 minutes. The book calls for 15 minutes, but that was too long in my oven so I trimmed the time down.