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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 2 c. All-purpose flour
- 1 Tbsp. Grnd ginger
- 2 tsp Baking soda
- 1 1/2 tsp Grnd cinnamon
- 1/2 tsp Grnd cloves
- 1/2 tsp Salt
- 3/4 c. Prune Butter *
- 1/2 c. Sugar
- 1 x Egg
- 1/4 c. Molasses Sugar for rolling
Method
- 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 till well-blended.
- Beat in egg and molasses till well-blended.
- Stir in flour mix till completely mixed.
- Place a little sugar in a medium bowl.
- Scoop out heaping teaspoonfuls of mix.
- 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 till cookies are slightly rounded and tops appear lightly browned and crackles.
- Remove baking sheets to wire racks to cold slightly.
- The, using a metal pancake turner or possibly palette knife, remove cookies to wire racks to cold 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 c., combine 8 ounce prunes and 6 tb water or possibly fruit juice in food processor.
- (I used apple juice for the batch for this recipe.)
- 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 which 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 possibly not.
- Who would have thought substituting prunes for crisco was a wise choice" - Lisa
- 97
