These cookies are a hit with kids! Not only do they love making and rolling out the dough, but they gobble them up and ask for more. This recipe is great for holiday cutouts like gingerbread men or as an accent to ice cream by cutting them out with a 21/2-inch decorative biscuit cutter.
Serves Twenty-Four (1 cookie)
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon cloves
1/4 cup prune puree or 1 small jar baby food prunes
1/4 cup shortening
1 cup granulated no-calorie sweetener*
3 tablespoons molasses
1 large egg
1. Preheat oven to 350°F. Lightly spray a baking sheet with nonstick cooking spray. In a small bowl, sift together flour, baking soda, cinnamon, ginger, and cloves. Set aside.
2. In a medium bowl with an electric mixer, beat together prunes, shortening, sweetener, molasses, and egg until creamy. Beat 2-3 minutes until light and fluffy. Stir in flour mixture. Divide the dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days.)
3. Remove 1 disk of dough from the refrigerator and cut in half. Return the unused portion to the refrigerator. Lightly flour a work surface. Roll the dough to 1/8-inch thickness and cut dough into desired shapes. Place on a baking sheet and bake for 6-8 minutes, or until tops are firm and bottoms are lightly browned.
* To use Truvia for Baking or another sugar/sucralose or stevia blend – use 1/2 cup.
GINGER COOKIE VARIATION: For each cookie, roll 1 tablespoon dough into a ball and place on baking sheet. Flatten with bottom of glass. Dust lightly with granulated sugar if desired prior to baking.
Nutritional Information: Calories 70 Fat 2.5 grams (saturated 1 gm | Carbohydrate 11 grams (sugar 2 gms) | Fiber 1 gram
Protein 1 gram | Sodium 135 milligrams | Food Exchange: 1 Carbohydrate Weight Watcher Smart Point comparison: 2