|All purpose flour||1 Cup (16 tbs), sifted|
|Baking powder||1⁄2 Teaspoon|
|Pumpkin-pie spice||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Applesauce||1⁄2 Cup (8 tbs), canned|
|Currants||1⁄4 Cup (4 tbs), dried|
1. Sift flour, baking powder, pumpkin-pie spice, baking soda and salt onto waxed paper.
2. Cream butter or margarine with sugar until fluffy-light in medium-size bowl; beat in egg and vanilla; stir in applesauce. Stir in dry ingredients, alternately with milk; stir in currants. (Batter will be thin.)
3. Drop by teaspoonfuls, 2 inches apart, on greased cookie sheets.
4. Bake in moderate oven (350°) 10 minutes, or until lightly browned around edges. Remove from the cookie sheets; cool completely on wire racks.