Molasses Cookies

http://www.eatingwell.com/recipes/molasses_cookies.html

From EatingWell:  July/August 1994

Prunes add fiber to these moist, rich molasses cookies.

About 4 dozen cookies | Active Time: 25 minutes | Total Time: 45 minutes

Ingredients

• 5 pitted prunes
• 1/4 cup hot water
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar, plus extra for rolling
• 1/4 cup canola oil
• 1/4 cup unsulphured molasses, (not blackstrap)
• 2 large egg whites, lightly beaten with a fork

Preparation

1. Set oven rack in center of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper or spray with cooking spray.
2. Cover prunes with hot water in a small bowl; let steep for 5 minutes to soften.
3. Meanwhile, stir together flour, cinnamon, ginger, baking soda and salt in a large bowl. Set aside.
4. Place the prunes and steeping liquid in a food processor and blend until smooth, about 1 minute. Add 1 cup of the sugar, oil and molasses; blend well. Add to the dry ingredients, along with egg whites, and stir just to combine.
5. Place a few spoonfuls of sugar in a shallow dish. Form the dough into 1-inch balls. Roll the balls in the sugar and place on the prepared baking sheets, spacing them 2 inches apart. With the palm of your hand, gently flatten balls to a 1/4-inch thickness.
6. Bake, one sheet at a time, until the bottoms are browned and tops are crackled, 8 to 10 minutes. Transfer cookies to racks and let cool.

Nutrition

Per cookie : 55 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 1 g Protein; 0 g Fiber; 54 mg Sodium; 44 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat

Tips & Notes

• Make Ahead Tip: Store in an airtight container for up to 1 week.