Apple Butter Cookies and Crock Pot Apple Butter
alt.cookies/Linda VE (2000)

1 cup apple butter (below)
1 1/2 cups all-purpose flour
1/4 cup unsalted butter or margarine, softened
1/4 teaspoon baking soda
3/4 cup packed light brown sugar
1/4 teaspoon baking powder
3 tablespoons molasses
1 teaspoon cinnamon
2 egg whites
1/2 teaspoon allspice
3/4 cup raisins

Preheat oven to 350 degrees. Place rack in center of oven. Cream together butter, brown sugar, molasses, and apple butter. Mix in egg whites. In another bowl, combine flour, baking soda, baking powder, cinnamon, and allspice. With a sturdy wooden spoon, mix together dry ingredients, wet ingredients, and raisins until well combined. Drop batter by rounded tablespoons onto ungreased cookie sheet. Bake at 350 degrees for 20 minutes or until springy in the center. Remove from cookie sheet while hot and cool on rack.

Apple Butter

5 1/2 lb apples, peeled and finely chopped
4 c sugar
3 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp salt

Place apples in a crock pot. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cover and refrigerate or freeze.