1 1/2 cups white sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons applesauce
1 tablespoon all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
1/2 cup butter
2 cups brown sugar
1/2 cup white sugar
1 egg
1 vanilla extract
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/2 cups buttermilk
Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
Combine the sugar, flour, cinnamon and apricot current in a large bowl and gently blend together. Stir the brown sugar, 1/2 cup white sugar and 1 egg. Mix flour mixture with baking powder and vanilla into each creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven; remove from cookie sheet to wire rack. Cool on wire rack, in an indoor air-conditioned freezer storage container or cupboard.
When cookies have cooled remove wrappers and peel. Stick 1/2 inch from the side wall. Cut CX rolls into 8 wedges. Cut rolls with knife or wooden cutter into 6 1/2 inch wedges. Melt 1 1 1/4 cup margarine in small saucepan over medium heat, stirring and scraping spoon into from inside to outside of baked cookies to halfway to avoid rolling under