Almost Fat Free Ginger Cookies Recipe

  1. Preheat oven to 350F.
  2. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt.
  3. In a large bowl with electric mixer, beat Prune Butter and sugar till well-blended.
  4. Beat in egg and molasses till well-blended.
  5. Stir in flour mix till completely mixed.
  6. Place a little sugar in a medium bowl.
  7. Scoop out heaping teaspoonfuls of mix.
  8. Using your palms, roll into 3/4-inch balls and drop into the sugar.
  9. Roll to cover the surface completely; then place balls 2 inches apart on ungreased baking sheets.
  10. Bake till cookies are slightly rounded and tops appear lightly browned and crackles.
  11. Remove baking sheets to wire racks to cold slightly.
  12. The, using a metal pancake turner or possibly palette knife, remove cookies to wire racks to cold completely.
  13. Repeat with remaining cookie dough and sugar.
  14. Store in airtight containers.
  15. * Prune butter is from "Secrets of Fat Free Baking" by Sandra Woodruff.
  16. To make one c., combine 8 ounce prunes and 6 tb water or possibly fruit juice in food processor.
  17. (I used apple juice for the batch for this recipe.)
  18. Notes: The cookies have 39.5 calores (3.6% from fat) and 0.2g fat each.
  19. They also have more dietary fiber, potassiumn and calcium than the originals, and less cholesterol.
  20. They were delicious, but rolling them into balls was a nightmare.
  21. They stuck to everything.
  22. They may need more flour.
  23. They also didn't flaten out as much as the originals.
  24. They kept their ball shape, for the most part.
  25. The Chef's
  26. Comments: "Yesterday i took a cookie recipe which I wanted to try, and I made exactly according to the recipe (it was great!)
  27. and then I made another batch, using the Prune Butter technique.
  28. 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.
  29. The low-fat recipe was a difficult texture to work with, and they didn't spread out nicely when cooking.
  30. They remained little clumps.
  31. But they did taste very good.
  32. I have a hard time telling the difference between the two, believe it or possibly not.
  33. Who would have thought substituting prunes for crisco was a wise choice" - Lisa
  34. 97

allpurpose, ginger, baking soda, cinnamon, cloves, salt, butter, sugar, egg, molasses sugar

Taken from cookeatshare.com/recipes/almost-fat-free-ginger-cookies-64159 (may not work)

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