Almost Fat-Free Ginger Cookies

---------- Recipe via Meal-Master (tm) v8.03

Title: Almost Fat-Free Ginger Cookies
Categories: Polkadot, Lisa, Cookie:drop, Low-fat/cal
Yield: 4 Dozen

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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