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Applesauce Cookies II
August 01, 2009

This is a wonderful recipe! I've made it several times, now, and it also works with just about anything that resembles applesauce in texture. Of course, I began with applesauce and they were great, but it also works with cooked pumpkin, raw carrots, or zucchini grated in the food processor. When I substituted them, because they are less acid than applesauce, I added two teaspoons baking powder. I've become very experimental lately, trying to use up leftovers in the fridge!

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