|Butter||4 Ounce, soft (1 Stick)|
|Brown sugar||1 Cup (16 tbs)|
|Cold coffee||1⁄4 Cup (4 tbs) (Liquid)|
|Applesauce||1⁄2 Cup (8 tbs)|
|Flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|White raisins||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄2 Cup (8 tbs)|
1. Heat oven to 425°. In a mixer, or by hand with a wooden spoon, cream together the butter and brown sugar. Gradually work in the cold coffee and applesauce. In a separate bowl, combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; whisk vigorously, or sift together twice.
2. Mix the flour mixture into the butter mixture in two or three additions, mixing only enough to combine ingredients well. Stir in raisins and currants.
3. Drop by rounded tablespoons onto lightly buttered cookie sheets. Bake until lightly browned on the bottom, about 10 minutes. Cool before serving.