07 July 2009

Recipe and Keane's Little Buddy

This little guy's name is Andrew. He is a mixie just like Keane, and they were born the SAME DAY!

He came with his mama for a little visit. Such a sweetheart. Keane and I may be seeing more of him, when his mama has to work.

This recipe for "Almost Fat Free Ginger Cookies" was really good. I get a newsletter from the same recipe guys that I have the widget for on the side. I would like to try those Chalupas, but I don't think I can get all the ingredients here. They are a really moist, and very good cookie. They're up for tomorrow's house group. I did do the Prune Butter thing and besides the cookies being extra sticky, it worked great. Who knows, maybe they will keep us regular. ;)

Almost Fat-Free Ginger Cookies

Based on Cookie Jar Gingersnaps in "The Complete Cookie
Book" by Elizabeth Wolf Cohen

2 cups All-purpose flour
3/4 cup Prune Butter (see below)
1 Tbs ground ginger
1/2 cup sugar
2 tsp baking soda
1 egg
1 1/2 tsp ground cinnamon
1/4 cup molasses
1/2 tsp ground cloves
1/2 tsp salt
Sugar for rolling

Preheat oven to 350F. 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 3/4-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. Then, using a metal
pancake turner or palette knife, remove cookies to wire
racks to cool completely. Repeat with remaining cookie
dough and sugar. Store in airtight containers.


Prune Butter Recipe*

To make one cup, combine 8 oz prunes and 6 Tbs water or
fruit juice in food processor. (I used apple juice for
the batch for this recipe.)

A chef commented: "Yesterday I took a cookie recipe
that I wanted to try, and I made exactly according to
the recipe (it was great!) and then I made another
batch, using the Prune Butter technique. For cookies,
the book suggests replacing all of the fat with Prune
Butter, and removing as much sugar as 1/2 to 2/3 the
amount of Prune Butter used, to keep sweetness
consistent with the original recipe. The low-fat
recipe was a difficult texture to work with, and they
didn't spread out nicely when cooking. They remained
little clumps. But they did taste very good. I have a
hard time telling the difference between the two,
believe it or not. Who would have thought substituting
prunes for crisco was a wise choice?"

Notes: The cookies have 39.5 calores (3.6% from fat)
and 0.2g fat each. They also have more dietary fiber,
potassiumn and calcium than the originals, and less
cholesterol. hey were delicious, but rolling them
into balls was a nightmare. They stuck to everything.
They may need more flour. They also didn't flatten out
as much as the originals. They kept their ball shape,
for the most part.

* Prune Butter is from "Secrets of Fat Free Baking" by
Sandra Woodruff. To make one cup, combine 8 oz prunes
and 6 tbS water or fruit juice in food processor. (I
used apple juice for the batch for this recipe.)


party of eight said...

what a cute little fella. - we just hung out with my cousin nicole this morning. her daughter is between the ages of amos and malachi, it was so fun to watch them interact.

Amanda Irene said...

this sounds yummy! I have been looking for this cookie recipe!