Dates add a sweet counterpoint to these spicy gingerbread cookies.

Makes about 5 dozen cookies

ACTIVE TIME: 45 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

1 1/2 cups chopped dates, divided
1/2 cup hot water
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
2 cups packed light brown sugar
1/4 cup molasses
2 tablespoons canola oil
2 tablespoons sugar

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Soak 1/2 cup dates in hot water in a small bowl for 10 minutes.
3. Meanwhile, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt in a large bowl. Stir in remaining 1 cup dates. Set aside.
4. Puree soaked dates with their liquid in a food processor until smooth. Add eggs, brown sugar, molasses and oil; process until creamy. Make a well in the dry ingredients. Add wet ingredients and stir until just combined. (Do not overmix.)
5. Separate the dough into 5 equal pieces and divide between prepared baking sheets. With dampened hands, form each piece into a 1 1/2-by-13-inch log. Sprinkle with sugar.
6. Bake logs, 1 sheet at a time, until golden brown and firm, about 25 minutes. Let cool on a wire rack for 10 minutes. Loosen logs with a metal spatula and slide onto rack to cool completely. Cut each log into 1-inch slices. Store in an airtight container.

NUTRITION INFORMATION: Per cookie: 80 calories; 1 g fat (0 g sat, 0 g mono); 7 mg cholesterol; 18 g carbohydrate; 1 g protein; 1 fiber; 68 mg sodium; 61 mg potassium.
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1/2 other carbohydrate