1/2 c. unsalted butter
1/3 c. brown sugar
1/4 c. granulated sugar
1 egg
1 c. applesauce
1 tsp. vanilla
2 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. ground allspice
1 c. raisins
1 c. walnuts, coarsely chopped

ICING:

2 c. sifted confectioners' sugar
2 tsp. milk, plus more as needed
1 tsp. vanilla

1. Preheat oven to 350 degrees. Butter 3 baking sheets (or sheets of foil); set aside.

2. Cream butter and sugars at medium speed until light, about 3 minutes. Add the egg, then the applesauce and vanilla, mixing until smooth. Meanwhile, sift the flour, baking soda, baking powder, salt, nutmeg, cinnamon and allspice onto a sheet of wax paper. Lower the mixer speed and add flour mixture to cream mixture mixing just until smooth, no longer. Mix in raisins and walnuts; do not overmix.

3. Drop heaping tablespoons of the dough onto baking sheets, spacing them about 2 inches apart. With back of large spoon, spread batter into flat 2 1/2 inch rounds. Bake until lightly browned; 12-13 minutes. Transfer cookies to wire rack; cool completely.

4. Icing: In small bowl, stir together confectioners' sugar, milk and vanilla until smooth. The icing should be fluid, but should hold a straight line when drizzled from a fork. Thin if necessary by adding milk a few drops at a time; if too thin sift in more sugar. Drizzle icing back and forth over cookies in thin lines. Let cookies stand until icing sets.