Chocolate Applesaucers

Chocolate Applesaucers
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 43.

Spices and chocolate always seem like an odd mixture to me but these cookies make it work. They are large cookies (you could probably make them smaller). They are very soft and chewy. The icing is also quite delicious but use it fast because it thickens quickly. They keep well in an airtight container or ziploc bag. Since they are so soft, they crumble easily, so this is not a cookie that travels well.

2 1/2 cup sifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. instant coffee
2 TBS. boiling water
1 stick unsalted butter
1 cup sugar
1 egg
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/2 cups smooth applesauce
1 cup raisins
1/2 cup walnuts, cut into small pieces

Preheat oven to 350 and line cookie sheets with parchment paper. Dissolve the instant coffee in the boiling water and set aside.

Sift together the flour, baking soda, salt, cinnamon, cloves. Set aside.

Beat the butter and add the sugar. Mix well.

Add eggs, one at a time, until well mixed.

Add the cocoa.

Add the coffee.

Add the applesauce.

Add the sifted flour mixture, scraping the bowl as necessary, until well blended.

Add the raisins and the nuts.

Use a 1/4 measuring cup to measure the dough for each cookie and place 5 mounds on each cookie sheet. (These are large cookies) Bakes for 20-25 minutes, reversing the sheets in the oven about halfway through. Transfer cookies to cookie rack to cool. Prepare the icing.

Chocolate Icing

1/2 cups confectioner's sugar (sifted)
1/2 cup unsweetened cocoa
Pinch of salt
5 1/3 tsp. unsalted butter, melted
3 TBS. boiling water

Place sugar, cocoa and salt in bowl of an electric mixer (I used a hand-held mixer for this). Add the melted butter and the boiling water and beat until smooth. Add more sugar if the icing is too thin or more hot water if it is too thick.

Spoon the icing on each cookie, spreading it over the center of the cookie. Let the cookies stand until the icing has set.