Almost Fat-Free Ginger Cookies with Prune Butter

Directions

Preheat oven to 350℉ (180℃).

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 ¾ 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.

Then, 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 To make one cup, combine 8 oz prunes and 6 tablespoons water or fruit juice in food processor.