Ingredients
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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2/3 cup unsweetened applesauce
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1 cup sugar
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1/4 cup butter, softened
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1 teaspoon vanilla extract
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1 teaspoon lemon juice
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2 large egg whites
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1 1/2 cups confectioners' sugar, divided
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3 tablespoons milk or 3 tablespoons light cream, divided
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1/4 teaspoon almond extract
Instructions
- COOKIE: Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Set applesauce in a fine sieve to drain while you prepare the other ingredients.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
- Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
- Bake for 10 minutes, until set but not browned.
- Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
- ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
- Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.