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 soft drink 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 the middle bowl, differentiate together flour, ginger, baking soda, cinnamon, cloves, as well as salt. In the vast play with electric mixer, kick Prune Butter as well as sugarine until well-blended. Beat in egg as well as molasses until well-blended. Stir in flour reduction until utterly mixed. Place the small sugarine in the middle bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, hurl in to 3/4-inch balls as well as dump in to the sugar. Roll to cover the aspect completely; afterwards place balls 2 inches detached upon ungreased baking sheets. Bake until cookies have been somewhat dull as well as tops crop up easily browned as well as crackles. Remove baking sheets to handle racks to cold slightly. The, regulating the steel pancake turner or palette knife, mislay cookies to handle racks to cold completely. Repeat with superfluous cookie mix as well as sugar. Store in indisputable containers. * Prune butter is from “Secrets of Fat Free Baking” by Sandra Woodruff. To have the single cup, mix 8 oz prunes as well as 6 tb H2O or ripened offspring extract in food processor. (I used apple extract for the collection for this recipe.) Source: Lisa Clarke, formed upon Cookie Jar Gingersnaps in “The Complete Cookie Book” by Elizabeth Wolf Cohen Notes: The cookies have 39.5 calores (3.6% from fat) as well as 0.2g fat each. They additionally have some-more dietary fiber, potassiumn as well as calcium than the originals, as well as reduction cholesterol. They were delicious, though rolling them in to balls was the nightmare. They stranded to everything. They might need some-more flour. They additionally didn’t flaten out as many as the originals. They kept their round shape, for the many part. The Chef’s Comments: “Yesterday i took the cookie recipe which we longed for to try, as well as we done just according to the recipe (it was great!) as well as afterwards we done an additional batch, regulating the Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune Butter, as well as stealing as many sugarine as 1/2 to 2/3 the volume of Prune Butter used, to keep benevolence unchanging witht he strange recipe. The low-fat recipe was the formidable hardness to work with, as well as they didn’t widespread out easily when cooking. They remained small clumps. But they did ambience really good. we have the tough time revelation the disproportion in between the two, hold it or not. Who would have suspicion substituting prunes for crisco was the correct choice??” – Lisa From: Lisa Date: 09-08-96 (12:38) The Polka Dot Cottage, the BBS with the ambience of home. 1-973-822-3627 —–