Recipe - Fatfree Ginger Cookies

1 cup Packed brown sugar (I use
succanat)
1 Jar (2One half oz) prune baby
food
One fourth cup Molasses
One fourth cup Water plus
2 teaspoon Powdered egg whites or
One fourth cup Egg substitute
2 teaspoon Ground ginger
2 One fourth cup Combined unbleached and
whole wheat flour
One fourth teaspoon Ground cloves
2 tablespoon Grated; peeled fresh ginger
(optional)
One fourth cup Granulated sugar or fructose
or turbinado sugar

Combine brown sugar, prtune baby food, water and egg whites. Combine other
ingredients except for the last sugar listed. Cover and refrigerate fpr 2
hours or overnight. Preheat oven to 350o. Spray cookie sheet with canola
oil or use parchment paper. form dough into small, walnut size balls, roll
in sugar and place 2 inches apart on cookie sheet. Bake 1012 minutes. Cool
on wire rack. Makes 4 dozen.

Per cookie: 43 calories, .8g protein, 9.7 carbohydrtes, .2g fiber (more
with WW flour), .1g fat, 31 mg sodium.

Posted to fatfree digest V97 #179 by JBennicoff@aol.com on Aug 14, 1997