2/3 c. dried apples
1 lemon
1 c. dark raisins
1/3 c. rum
1 1/4 c. flour white
1 generous cup rolled oats
1 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground mace
1/2 tsp. ground clove
1 1/2 tsp. cinnamon
1/2 lb. butter
1 1/4 c. brown sugar
1 whole egg
1 egg yolk
1 1/2 tsp. vanilla extract
1 1/4 c. chopped walnuts

Chop the apples. Grate 1/4 teaspoon zest from the lemon and squeeze 2 teaspoons juice. Combine apples, raisins, lemon juice and rum and let stand 15 to 20 minutes. Heat oven to 350 degrees. Butter baking sheets. Combine white flour, rolled oats, baking soda and powder, salt and spices. Beat the 1/2 lb. butter and the sugar until fluffy. Beat in eggs, egg yolk, vanilla and lemon zest. Beat in half the dry ingredients. Stir in raisin-apple mixture and add the remainder of dry ingredients. Shape dough into 1 1/4 inch balls. Dip the top of each into chopped nuts and put on baking sheets. Spacing 2 1/2 inches apart. Bake until browned around the edges, 9 to 12 minutes. Let cool on baking sheets for 3 or 4 minutes before putting on racks.