Instructions: Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add 3/4 cup applesauce to the strainer. Set aside.

Place the oven racks in the low and middle position, and begin heating the oven to 350 degrees.

Add the flour, salt, baking powder and nutmeg to a large mixing bowl. With a wire whisk, whisk and stir until combined, about 30 seconds. Set aside.

In the bowl of an electric stand mixer, beat the margarine at medium-high speed for 2 minutes. Measure 1/2 cup of drained applesauce from the strainer and add to the mixing bowl, beating for 2 minutes. Add the sugars and beat for 2 minutes, until light and fluffy. Beat in egg and egg white for 25 seconds each.

Remove the bowl from the mixer stand and scrape down the sides of the bowl. Add the flour mixture, raisins and dates and with a large rubber spatula or spoon, stir and fold the ingredients until just moistened.

Drop six, 1/3 measuring cups of dough onto cookie sheets or jelly roll pans lightly sprayed with vegetable oil, or pans lined with baking parchment paper. Flatten the dough until each cookie is the same height from edge to center and about 4 inches in diameter. Place the pans in the center of each rack.

Bake for 12 minutes. Turn the cookie sheets from front to back and also switch them from top to bottom. Bake for 13 minutes, or until cookie edges turn a golden brown.

Place the cookies, on the pans, on a cooling rack for 2 minutes. Remove the cookies from the pans to a wire rack to cool completely.

Drop the last 6 cookies on a cooled pan, level and bake in the same manner

(switching the pan from rack to rack, and turning from front to back at 12 minutes).

Description: "Makes 18 4-inch cookies; serve with milk and jam."
Yield: "18 each"

NOTES : Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl. Add 3/4 cup applesauce to the strainer. Set aside.

lace the oven racks in the low and middle position, and begin heating the oven to 350 degrees.

Add the flour, salt, baking powder and nutmeg to a large mixing bowl. With a wire whisk, whisk and stir until combined, about 30 seconds. Set aside.

In the bowl of an electric stand mixer, beat the margarine at medium-high speed for 2 minutes. Measure 1/2 cup of drained applesauce from the strainer and add to the mixing bowl, beating for 2 minutes. Add the sugars and beat for 2 minutes, until light and fluffy. Beat in egg and egg white for 25 seconds each.

Remove the bowl from the mixer stand and scrape down the sides of the bowl. Add the flour mixture, raisins and dates and with a large rubber spatula or spoon, stir and fold the ingredients until just moistened.

Drop six, 1/3 measuring cups of dough onto cook

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