COOKIES:

1/2 c. shortening
1 1/3 c. brown sugar, firmly packed
1 egg
2 1/4 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. nutmeg
1 c. grated peeled apples
1 c. light raisins
1/2 c. apple juice
1 c. walnuts, chopped

CARAMEL ICING:

1/4 c. butter
1/4 c. brown sugar, firmly packed
1 1/2 c. confectioners' sugar, sifted
1/4 tsp. salt
2 1/2 tbsp. light cream

To make cookies, cream shortening, sugar and egg until light and fluffy. Sift together dry ingredients and add to creamed mixture. When well blended, stir in remaining ingredients.

Drop by level tablespoonfuls onto greased baking sheet. Bake in moderate oven, 350 degrees, about 12 minutes, or until lightly browned.

Remove from pan and cool on racks.

To make icing, cook butter and brown sugar until sugar dissolves, about 3 minutes. Add remaining ingredients. Beat; spread on cooled cookies. If too thick, thin frosting with more cream. Makes about 4 dozen.

NOTE: To freeze, layer cookies in waxed paper in pan; wrap tightly.