1/2 cup shortening
1-1/4 cups packed brown sugar
1/2 cup apple juice
2-1/4 cups whole wheat pastry flour or all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 medium tart apple, peeled, cored, and coarsely shredded
3/4 cup golden raisins
2 Tbsp. margarine
1/3 cup packed light brown sugar
2 Tbsp. water
1-3/4 cups sifted powdered sugar
1/4 cup finely chopped walnuts
Preheat oven to 350*F. Beat shortening and the 1 1/4 cups brown sugar with an electric mixer on medium speed until combined. Add egg; beat 1 minute. Add apple juice; beat at low speed until blended. Stir together flour, baking soda, cinnamon, cloves, and salt. Add to egg mixture, beating at low speed until combined. Fold in apple and raisins.
Drop dough by slightly rounded tsp.fuls 1-1/2 inches apart onto ungreased cookie sheet. Bake in preheated oven for 8 minutes or until edges are lightly browned. Let stand 1 minute on cookie sheet. Remove to wire racks and cool.
Heat margarine, 1/3 cup brown sugar, and water over medium-high heat, stirring until sugar dissolves. Remove from heat. Stir in sifted powdered sugar. If frosting begins to harden, stir in small amount of fat-free milk to make of spreading consistency. Spread cookies with Caramel Frosting and sprinkle with walnuts.