Instructions: Cream butter, shortening & sugar until light & fluffy. Add egg & beat until well blended. In separate bowl combine flour, salt, baking soda, baking powder, cinnamon, nutmeg & cloves. Add to creamed mixture alternately with applesauce. Stir in raisins & nuts. Drop by rounded teaspoon onto ungreased cookie sheets 2-inches apart. Bake 12-14 minutes. Cool before icing. ICING: Combine powdered sugar, milk & vanilla. Stir until smooth. Spread icing on top of cookie & top with a walnut half, if desired. (May be stored in airtight container up to 3 weeks. Freeze up to 3 months.)

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