Ingredients:

2 cups flour
1 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 cup applesauce, recipe follows
1 1/2 cups raisins
Powdered sugar, for garnish

Cooking Recipe:

Preheat oven to 375 degrees F.
In a bowl, combine the dry ingredients and set aside.
In the bowl of a standing mixer, fitted with a paddle attachment, cream the butter. Add the brown sugar and continue creaming. Then add the eggs and applesauce mixing well. Gradually add the dry ingredients and raisins to make dough.
Drop by rounded tablespoons onto a greased cookie sheet (save those butter papers!) and bake until light golden brown, about 9 to13 minutes. The cookies do not brown very much. Sprinkle with powdered sugar.

Applesauce:
6 apples, McIntosh preferred
1 cup water (tap or bottled water should not matter unless the recipe calls for one kind)
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 teaspoon cinnamon, optional

Peel and core apples and cut into quarters. Place them in an enamel sauce pan with the water and lemon juice then bring to a boil then turn the heat down slightly and simmer 30 minutes to break them down and get them to thicken. Take off the heat and stir in the sugar and cinnamon, if using.

Ingredients:

Gooey chocolate ganache:
4 cups cream
16 ounces semisweet chocolate
Lace cookies:
1/4 teaspoon salt
1/2 cup light brown sugar
1/2 cup light corn syrup
1/2 cup plus 2 tablespoons all-purpose flour
6 tablespoons unsalted butter, melted
1/4 teaspoon pure vanilla extract
1/4 cup fresh decaffeinated espresso beans, crushed in a mortar or coarse-ground in a grinder 1/2 cup chopped pecans
Garnish:
1/2 pint raspberries
Powdered sugar

Cooking Recipe:

The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate. Whisk to mix well and then strain. Chill overnight. The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey.
Preheat the oven to 350 degrees F.
In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup. Add the flour, butter, and vanilla extract, and mix well. Add the espresso and pecans and mix just to combine.
Line a baking sheet with parchment paper. Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter.
Bake until the edges are browned, about 8 to 10 minutes. When done, the tuiles will be bubbly and flat.
Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool. Repeat until all the tuile batter is used up. When cool, store carefully in an airtight container.
When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar.