Hamilton Beach Cookie Press and Cake & Food Decorator Gingerbread Cookies, Applesauce Cookies

Gingerbread Cookies

1⁄2	cup brown sugar	1 teaspoon ginger
1⁄2	cup shortening	1⁄2 teaspoon baking soda
1⁄4	cup light molasses	1⁄2	teaspoon ground cloves
1 egg		1⁄2	teaspoon nutmeg
2 cups all-purpose flour		1⁄4	teaspoon mace
11⁄2 teaspoons cinnamon		1⁄8	teaspoon salt
1 teaspoon baking powder

Place brown sugar and shortening in large mixing bowl. Beat on medium speed until thoroughly creamed. Add molasses and egg to sugar/shortening mixture, beat until well blended. Combine flour, cinnamon, baking soda, baking powder, ginger, cloves, nutmeg, mace, and salt in a separate bowl. Gradually add flour mixture to sugar/shortening mixture, beat until thoroughly blended. Assemble and fill cookie press with dough. Use gingerbread man disc. Press cookies on ungreased, uncoated baking sheet. Bake at 350°F for 10-12 minutes.

Makes 5-6 dozen cookies.

Applesauce Cookies

1⁄2	cup butter or margarine, softened	31⁄2 cups all-purpose flour
1⁄2	cup granulated sugar	1 teaspoon baking soda
1 cup brown sugar, firmly packed		1 teaspoon cinnamon
1 large egg		11⁄2 teaspoons pumpkin pie spice
1 cup unsweetened applesauce		1⁄2 teaspoon salt
1⁄2	cup wheat germ

Place butter in large mixing bowl and cream thoroughly on medium high speed. Add sugars gradually. Beat until light and fluffy. Add egg, applesauce, and wheat germ. mix well using medium speed. Combine flour, baking soda, cinnamon, pumpkin pie spice, and salt in a separate bowl. Add to applesauce mixture in three (3) additions; mixing well after each addition. Dough will be soft. Assemble and fill cookie press with dough; using decorator tip. Make 11⁄2 inch mounds,

2 inches apart on ungreased, uncoated baking sheet. Bake at 400°F for 9-11 minutes or until lightly browned around the edges. Do not overbake. Brush with a thin glaze.

Makes 6-7 dozen cookies.

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