Preparation / Directions:
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.