Old-Fashioned Oat Cookies

• 1 c. raisins
• 1/2 c. boiling water
• 2 c. quick or old-fashioned oats
• 2/3 c. oat bran
• 1 c. chopped walnuts
• 1 1/3 c. all-purpose flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. each: baking soda and salt
• 1 c. margarine (not whipped)
• 1 c. packed brown sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 1/3 c. all-purpose flour
• 1/2 c. pecans, chopped fine
• 1/4 c. butter or margarine (at room temperature)
• 1/3 c. granulated sugar
• 1 large egg
• 1/2 tsp. vanilla extract
• 1/8 tsp. salt
• 6 Tbsp. unsalted butter or margarine (at room temperature)
• 1/4 c. granulated sugar
• 1 large egg (at room temperature)
• 1/2 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 c. milk (at room temperature)
• 1 large Granny Smith apple, peeled, quartered, cored and cut in 1/4-inch pieces (1 1/4 c.)
• 1 1/2 tsp. finely chopped crystallized ginger or 1/2 tsp. ground ginger

1. Custard may be made up to 2 days ahead.
2. Glaze keeps at least 2 weeks.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=467100 (may not work)