Amish Bushel Cookies
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
1 cup butter or margarine
1 cup shortening
2 cups packed brown sugar
1/2 teaspoon ground ginger
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
4 eggs
2 cups unsweetened applesauce
5 cups all-purpose flour
1 cup raisins
1 cup chopped walnuts
6 cups sifted powdered sugar (optional)
1/3 cup milk (optional)
Milk (optional)
Recipe
1. Beat butter or margarine and shortening in a very large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking powder, baking soda, cinnamon, and salt; beat until combined. Beat in eggs and applesauce. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, raisins, and walnuts with a wooden spoon.
2. Drop dough from a rounded teaspoon 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree F oven for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks to cool completely. If desired, stir together the powdered sugar and 1/3 cup milk. Add additional milk, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle cookies with icing. Place in an airtight container and store at room temperature or in the refrigerator up to 3 days. Makes about 108 cookies.
Make-Ahead Tip: Store baked cookies in a freezer container or bag and freeze up to 1 month. Before serving, thaw at room temperature for 15 minutes. Drizzle with Powdered Sugar Icing, if desired.
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