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Recipe Name: Almost Fat-free Ginger Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Cup(s) All-Purpose Flour
1 Tablespoon(s) Ground ginger
2 Teaspoon(s) Baking soda
1 1/2 Teaspoon(s) Ground cinnamon
1/2 Teaspoon(s) Ground cloves
1/2 Teaspoon(s) Salt
3/4 Cup(s) Prune Butter *
1/2 Cup(s) Sugar
1 Egg
1/4 Cup(s) MOLASSES
Sugar for rolling
Directions:
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
Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@gaf.com> on
Aug 1, 97

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 408
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 46.5mg
Sodium: 948mg
Potassium: 406.1mg
Carbohydrates: 89.7g
Fiber: 2.3g
Sugar: 41g
Protein: 8.1g


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