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 you need 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 (usually round, but not always) do not brown very much. Sprinkle with powdered sugar.

Applesauce:
6 apples, McIntosh preferred
1 cup water
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 required for this recipe :

1 1/2 ounces amaretti cookies (about 12 small cookies)
3 ripe, firm peaches (about 5 ounces each), halved and pitted
3 teaspoons sugar (1/2 teaspoon per peach half)
3 teaspoons unsalted butter (1/2 teaspoon per peach half)
2 cups fresh whipped cream

Cooking Recipe:

Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.

Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies (not cookeys) and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.

Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.