Date:    Tue, 03 Jan 95 21:27:02 EST
 From:    PAMCAM@delphi.com
 
 from the “Secrets of Fat Free Baking” book by 
 Sandra Woodruff, RD.
 
 Carrot Raisin Cookies
 Yield 32 Cookies
 Nutritional Facts:
 Calories: 48
 Fat: 0.3 grams
 Protein: 1.2 grams
 Cholesterol: 0 mg
 Sodium: 27 mg
 Fiber: 1.2 gram
 Calcium: 6 mg
 Potassium: 64 mg
 Iron: 0.4 mg
 
 1-1/4 cups whole wheat flour
 1 cup quick cooking oats
 1 teaspoon baking soda
 1/2 teaspoon ground cinnamon
 1/4 cup prune butter
 1/4 cup plus 2 tablespoons honey
 3/4 cup finely grated carrots
 1/3 cup golden raisins
 
 1. Combine the flour, oats, baking soda, and cinammon, and stir to mix well.  
 Add the Prune Butter, honey, and carrots, and stir to mix well.  Stir in the 
 raisins.
 
 2. Coat a baking sheet with nonstick cooking spray.  Roll the dough into 1 
 inch balls, and place 1-1/2 inches apart on the sheet.  (If the dough is too 
 sticky to handle, place it in the freezer for a few minutes.)  Using the 
 bottom of a glass dipped in sugar, flatten the cookies to 1/4 inch thickness.  
 
 3. Bake at 275 degrees for about 18 minutes, (275 is correct), or until 
 golden brown.  Cool the cookies on the pan for 1 minute.  Then transfer the 
 cookies to wire racks, and cool completely.  Serve immediately, or transfer
 to an airtight container and arrange in single layers separated by sheets of
 waxed paper.

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