Almost Fat-Free Ginger Cookies
.
Yield
24 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ¾ | cup |
prune butter
|
* |
| 1 | tablespoon |
ginger
ground |
|
| ½ | cup |
sugar
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | each |
eggs
|
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| ¼ | cup |
molasses
|
|
| ½ | teaspoon |
cloves
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 177 | ml |
prune butter
|
* |
| 15 | ml |
ginger
ground |
|
| 118 | ml |
sugar
|
|
| 1E+1 | ml |
baking soda
|
|
| 1 | each |
eggs
|
|
| 7.5 | ml |
cinnamon
ground |
|
| 59 | ml |
molasses
|
|
| 2.5 | ml |
cloves
ground |
|
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.
The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely.
Repeat with remaining cookie dough and sugar.
Make about 8 dozens.
Store in airtight containers.
