A war time rationing recipe that replaces butter with shortening and sugar with syrup. The applesauce also helps reduce sweeteners and fat content. Adapted from a recipe in Economy Recipes for Canada’s “Housoldiers” (Toronto: Canada Starch, 1943).
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Ingredients
1/2cupshorteningor lard
1/2cupwhite sugar
1/2cupcorn syrup
1eggwell beaten
1tspbaking soda
2/3cupthick applesauce
2cupssifted all purpose flour
1tspsalt
1/2tspcinnamon
1/4tspnutmeg
1/4tspground cloves
1/4tspginger
1cupraisins
1/2cupchopped nutsoptional
Instructions
Cream shortening with sugar.
Add syrup gradually and beat well.
Add well beaten egg and mix well.
Stir baking soda into applesauce and add to creamed mixture.
Add sifted dry ingredients, raisins and chopped nuts.
Mix thoroughly and chill dough for 30 minutes.
Drop by spoonfuls 2 inches apart on greased cookie sheet.
Bake at 375°F (190°C) for 15 to 20 minutes until golden.