---------- Recipe via Meal-Master (tm) v8.03
       Title: Almost Fat-Free Ginger Cookies
  Categories: Polkadot, Lisa, Cookie:drop, Low-fat/cal
       Yield: 4 Dozen
       2 c  All-purpose flour                 3/4 c  Prune Butter *
       1 tb Ground ginger                     1/2 c  Sugar
       2 ts Baking soda                         1    Egg
   1 1/2 ts Ground cinnamon                   1/4 c  Molasses
     1/2 ts Ground cloves                            Sugar for rolling
     1/2 ts Salt                           
   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