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Ingredientes
- 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
Direcciones
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 4 servings | |
| Calories 348 | |
| Calories from Fat 16 | 5% |
| Total Fat 1.85g | 2% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 938mg | 39% |
| Potassium 107mg | 3% |
| Total Carbs 74.68g | 20% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.3g | 17% |
| Protein 8.02g | 13% |
