Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine
   1      cup           shortening
   2      cups          packed brown sugar
     1/2  teaspoon      ground ginger
   3      teaspoons     baking powder
   1      teaspoon      baking soda
   1      teaspoon      ground cinnamon
     1/2  teaspoon      salt
   4                    eggs
   2      cups          unsweetened applesauce
   5      cups          all-purpose flour
   1      cup           raisins
   1      cup           chopped walnuts
   3                    recipes powdered sugar icing
                        --optional

Preparation:

BEAT butter or margarine and shortening in a very large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking powder, baking soda, cinnamon, and salt; beat till combined. Beat in eggs and applesauce. Beat in as much of the flour as you can with the mixer. Stir in remaining flour, raisins, and walnuts with a wooden spoon. DROP dough from a rounded teaspoon 2 inches apart onto ungreased cookie sheets. Bake in a 375F oven for 10 to 12 minutes or till edges are lightly browned. Cool on cookie sheets for 1 minute. Transfer to wire racks to cool completely. If desired, drizzle with Powdered Sugar Icing. Place in an airtight container and store at room temperature or in the refrigerator up to 3 days. Makes about 108. STORE baked cookies in a freezer container or bag and freeze up to 1 month. Before serving, thaw at room temperature for 15 minutes. Drizzle with Powdered Sugar Icing, if desired. Notes: In northern Indiana Amish communities, the women bake cookies in big batches to share after church services. This recipe makes nine dozen-short of a bushel but enough for gift trays.