Apple sauce Cranberry Cookies
1 cup dried cranberries (see Note)
2½ cups all-purpose f lour
1 teaspoon allspice
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup natural applesauce (no sugar added)
NOTE: You may substitute currants for the dried cranberries, if desired.
1 Soak cranberries in warm water for 15 minutes to soften. Drain and set
aside.
2 Combine flour, allspice, baking soda, and salt in a bowl. Set aside.
3 In a mixing bowl, cream butter and sugar until fluffy and smooth. Add
applesauce and blend.
4 Stir in flour mixture and cranberries. Cover bowl with plastic wrap and
refrigerate for at least one hour.
5 Heat oven to 375°F.
6 Using either an individual ¼-cup measure or a 2-ounce ice-cream scoop,
scoop level amounts of dough and drop 2 inches apart onto ungreased
cookie sheets.
7 Bake until cookies are firm to the touch, about 15 minutes. Using a
spatula, transfer cookies to a rack and let cool.
Make s about 16 cookie s .
Store cookies in a loosely covered container at room temperature for up
to three days.