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Almost Fat-Free Ginger Cookies
2 c All-purpose flour 3/4 c Prune Butter * 1 tb Ground ginger 1/2 c Sugar 2 ts Baking soda 1 Egg 1 1/2 ts Ground cinnamon 1/4 c Molasses 1/2 ts Ground cloves Sugar for rolling 1/2 ts Salt Preheat oven to 350F. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl with electric mixer, beat Prune Butter and sugar until well-blended. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed. Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover the surface completely; then place balls 2 inches apart on ungreased baking sheets. Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers. * Prune butter is from "Secrets of Fat Free Baking" by Sandra Woodruff. To make one cup, combine 8 oz prunes and 6 tb water or fruit juice in food processor. (I used apple juice for the batch for this recipe.) Source: Lisa Clarke, based on Cookie Jar Gingersnaps in "The Complete Cookie Book" by Elizabeth Wolf Cohen Notes: The cookies have 39.5 calores (3.6% from fat) and 0.2g fat each. They also have more dietary fiber, potassiumn and calcium than the originals, and less cholesterol. They were delicious, but rolling them into balls was a nightmare. They stuck to everything. They may need more flour. They also didn`t flaten out as much as the originals. They kept their ball shape, for the most part. The Chef`s Comments: "Yesterday i took a cookie recipe that I wanted to try, and I made exactly according to the recipe (it was great!) and then I made another batch, using the Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune Butter, and removing as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep sweetness consistent witht he original recipe. The low-fat recipe was a difficult texture to work with, and they didn`t spread out nicely when cooking. They remained little clumps. But they did taste very good. I have a hard time telling the difference between the two, believe it or not. Who would have thought substituting prunes for crisco was a wise choice??" - Lisa From: Lisa Date: 09-08-96 (12:38) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627 ----- |
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