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["Heat oven to 375.", "", "In a large bowl, blend Margarine, Brown Sugar, Applesauce, Vanilla and Shortening with a hand held electric mixer until smooth.", "", "In another large bowl, mix Flour, Whole Wheat Flour, Cinnamon, All Spice and Ginger with a whisk until blended. Then add Margarine mix to the Flour Mix and blend with an electric mixer until smooth. You want to watch out for any clumps of Margarine. Then add the Baking Soda and blend on a medium speed for a little over 1 minute.", "", "Spray your cookie sheet with Baking Spray. Use the frosting gun or pastry page to make even ""coins"" or cookies evenly spaced on your sheet.", "", "Bake for 8 to 10 minutes or until they are golden brown. Let them cool on a wire rack.", "", "In a 2-quart saucepan, melt Margarine over a medium heat. Right at the point where it's no longer solid, stir in Brown Sugar and Sea Salt. Heat the mixture to a boil, stirring constantly. Once the Sugar and Salt are melted, stir in the Soy Milk. Let it boil for about 1 min while stirring constantly. Then remove from heat and let your Caramel sauce cool until it's lukewarm, about half an hour.", "", "After it's cooled, gradually whisk in the Powdered Sugar. It's important to add it a little at a time, stir it up, and repeat, until it's all in there in a smooth mixture. If it's too stiff, you can add in a little extra Soy Milk a few drops at a time or more powdered sugar if you want it thicker.", "", "Crush your Peanuts with a masher and spread them out on your cutting board.", "", "Once your cookies are room temperature, put your frosting in your frosting gun or pastry bag. Cover one cookie's underside with frosting and then put another cookie on top. Then gently press the cookies to make the frosting peak out. Then roll the cookies in the crushed Peanuts to cover the frosting."]
